Roasted Beet and Arugula Pecan Salad with Balsamic Vinaigrette

This Roasted Beet and Arugula Pecan Salad with Balsamic Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. It takes only 10 minutes to prepare and 25 minutes to cook, and is a great way to get your daily dose of vegetables.

Cooking Equipment:

Baking sheet Large bowl Measuring cups and spoons

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Beet, Arugula, Pecan, Salad, Balsamic Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 medium beets, peeled and cut into wedges
2 tablespoons olive oil
2 cups arugula
1/4 cup pecans, chopped
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F.
Place the beet wedges on a baking sheet and drizzle with olive oil. Roast for 25 minutes, or until tender.
In a large bowl, combine the arugula, pecans, roasted beets, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
Serve the salad immediately.

Nutrition:

Calories: 250, Fat: 15g, Protein: 5g, Carbohydrates: 25g, Fiber: 5g

This Roasted Beet and Arugula Pecan Salad with Balsamic Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. It takes only 10 minutes to prepare and 25 minutes to cook, and is a great way to get your daily dose of vegetables.

Rating:

2

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