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Roasted Beet Salad
Recipe Adapted From Everyday Paleo by Sarah Fragoso
Ingredients:
4 cups peeled and cubed beets
1/4 cup olive oil
5 cups baby arugula
2 celery stalks, finely diced
1/4 cup red onion, very thinly sliced
1/3 cup walnuts, chopped (I like to lightly toast them)
1/4 cup balsamic vinaigrette dressing
Directions:
1. Preheat oven to 400 degrees F
2. Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with sea salt
3. Roast the beets for 30 minutes, or until tender throughout
4. On another baking sheet spread the walnuts and roast for 4-5 minutes. Make sure the walnuts do not burn.
5. Toss, in a large bowl the arugula, celery, and onion.
6. Add the beets, walnuts, and dressing to the salad, toss and serve.
If you need more salad recipe inspiration, check out these delicious recipe ideas…
- The Best Roasted Vegetable Salad
- Meal Prep Superfood Salad with Lemon Balsamic Vinaigrette
- Salmon Salad with Fresh Blueberry Vinaigrette
- Roasted Sweet Potato Salad
- Mediterranean Chicken Spinach Quinoa Salad
- Shaved Brussels Sprouts Salad with Apples
Roasted Beet Salad
Ingredients
- 4 cups peeled and cubed beets
- 1/4 cup olive oil
- 5 cups baby arugula
- 2 celery stalks finely diced
- 1/4 cup red onion very thinly sliced
- 1/3 cup walnuts chopped (I like to lightly toast them)
- 1/4 cup balsamic vinaigrette dressing
Instructions
- Preheat oven to 400 degrees F
- Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with sea salt
- Roast the beets for 30 minutes, or until tender throughout
- On another baking sheet spread the walnuts and roast for 4-5 minutes. Make sure the walnuts do not burn.
- Toss, in a large bowl the arugula, celery, and onion.
- Add the beets, walnuts and dressing to the salad, toss and serve.
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Bree {Skinny Mommy} says
Oh my goodness that salad looks dreamy!
Amee Livingston says
Thank you Bree!