Healthy EatingVegetarianVeganGluten FreeLunch
Roasted Beet and Walnut Arugula Salad
60 mins
Easy
4 Servings
This salad balances the deep, caramelized sweetness of oven-roasted beets with the crisp, peppery bite of fresh arugula. It is a vibrant, heart-healthy meal that honors the simplicity of real, whole ingredients.
This roasted beet and walnut arugula salad features earthy root vegetables paired with crunchy walnuts and a bright vinaigrette. It is a naturally vegan and gluten-free dish perfect for a light lunch or a sophisticated side.
To keep your hands clean while peeling roasted beets, use a paper towel to gently rub the skins off under cool running water. The skins slip right off.
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Fat | 32g |
| Carbohydrates | 38g |
| Protein | 8g |
Yes, keep the roasted beets and vinaigrette separate from the greens until you are ready to serve to prevent wilting.
Absolutely. Sauté them with a little garlic and olive oil for an extra serving of leafy greens.
Store the ingredients in an airtight container for up to 3 days in the refrigerator.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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