Roasted Beet and Arugula Salad with Balsamic Vinaigrette

This Roasted Beet and Arugula Salad with Balsamic Vinaigrette is a healthy and flavorful meal that can be prepared in just 30 minutes. Roast the beets in the oven and combine with arugula and a simple balsamic vinaigrette for a delicious and nutritious meal.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

30

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Beet, Arugula, Balsamic Vinaigrette, Salad, Healthy, Flavorful

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 beet, peeled and cut into cubes
2 cups arugula
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F.
Place the beet cubes on a baking sheet and drizzle with 1 tablespoon of olive oil.
Roast in the oven for 20 minutes, or until the beets are tender.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
In a large bowl, combine the roasted beets and arugula.
Drizzle the vinaigrette over the salad and toss to combine.
Serve immediately.

Nutrition:

Calories: 250, Fat: 10g, Protein: 5g, Carbohydrates: 30g, Fiber: 5g

This Roasted Beet and Arugula Salad with Balsamic Vinaigrette is a healthy and flavorful meal that can be prepared in just 30 minutes. Roast the beets in the oven and combine with arugula and a simple balsamic vinaigrette for a delicious and nutritious meal.

Rating:

4

Did You Know?