Appetizers / Soups / Salads

Roasted Beet, Walnut, Arugula Salad is for Dinner.

Roasted Beet, Walnut, Arugula Salad takes 20 minutes to prepare.

Roasted Beet, Walnut, Arugula Salad takes 60 minutes to cook.

Roasted Beet, Walnut, Arugula Salad makes 6 servings.

The ingredients for Roasted Beet, Walnut, Arugula Salad are:

3 small red beets
1 large golden beet
6 cups fresh Arugula
1/2 cup chopped walnuts
2 orange
1 lemon
1 tbsp apple cider vinegar
1 tbsp agave nectar or honey

Here is how you make Roasted Beet, Walnut, Arugula Salad:

Wash & scrub beets, wrap in aluminum foil. Roast at 375 degrees for approximately 45 minutes, checking for softness. Allow to cool, then under running water, rub with fingers to remove peel. Cut beets into bite sized cubes.Put walnuts in dry skillet. Toast over medium heat for about 7 minutes or until fragrant. Remove from heat.Peel 1 orange, and section. Cut sections into bite sized cubes.To make dressing: Into high-powered blender put 1/4 cup of the walnuts, juice of the lemon, vinegar, and agave. Blend until creamy and smooth.To arrange salad: Place arugula on plate, and arrange beets, orange, and walnuts over. Drizzle with dressing. You could also mix all together and toss, if desired.Serving Size: Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user MONICAW407.

The nutritional information for Roasted Beet, Walnut, Arugula Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 136.1

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 59.0 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 3.7 g
• Protein: 3.6 g

The dietary needs meet for Roasted Beet, Walnut, Arugula Salad is Vegan