Roasted Beet, Arugula, and Walnut Salad

Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Step: 1

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

Step: 2

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

Step: 3

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

Step: 4

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.

Per Serving: 231 calories; protein 6.2g; carbohydrates 23.8g; fat 14g; sodium 406.2mg.

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Some of dieters eat salad for evening meal instead of a traditional food and potatoes meal . But if you’re not careful , your salad could contain more fat and calories than the meal you’re trying to replace . Make sure do this guide to create a evening salad that keep your diet on track.