Recipe Details
Ingredients
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3largebeets, peeled and cut into cubes
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2tablespoonsolive oil, divided
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½teaspooncoarse salt, divided
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¼teaspoonground black pepper, divided
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1buncharugula, torn
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⅓cupwalnuts or pecans
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¼cupbalsamic vinegar
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
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Roast in the preheated oven until beets are tender, about 40 minutes.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories231 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 2g |
8% |
| Sodium 406mg |
18% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 7g |
25% |
| Total Sugars 16g |
|
| Protein 6g |
12% |
| Vitamin C 19mg |
21% |
| Calcium 145mg |
11% |
| Iron 3mg |
16% |
| Potassium 893mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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