Warm Roasted Beet and Walnut Salad
Earthy roasted beets and crunchy walnuts pair with peppery arugula and sharp blue cheese for a vegetarian salad with serious textural contrast and flavor.
Ingredients (serves 4)
- 3 medium beets
- 1 cup walnuts
- 8 cups arugula
- 0.5 cup blue cheese
- 1 red onion
- 0.25 cup balsamic vinegar
- 0.5 cup olive oil
- 2 cloves garlic
- Salt and black pepper
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Save this recipeInstructions
- 1
Preheat oven to 400°F. Wrap beets in foil and roast until tender when pierced, about 35 minutes. Cool until handleable, peel, and cube.
- 2
Toast walnuts in a dry skillet over medium heat for 3 minutes until fragrant. Let cool and chop roughly.
- 3
Mince garlic. Whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- 4
Thinly slice red onion.
- 5
Toss arugula with half the dressing. Arrange on plates.
- 6
Top with warm roasted beets, walnuts, red onion, and blue cheese. Drizzle with remaining dressing and serve.
