Roasted Beet, Arugula, and Walnut Salad

Ingredients

• 3 large beets, peeled and cut into cubes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon coarse salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1 bunch arugula, torn
• 1/3 cup walnuts
• 1/4 cup balsamic vinegar

Directions

Preheat oven to 425 degrees F (220 degrees C).

Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.

Roast in the preheated oven until beets are tender, about 40 minutes.

Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.