Roasted Beet and Walnut Salad
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Servings: 4
1½ pounds cooked medium beets, cut into cubes
6 cups baby arugula or spinach
¾ cup coarsely chopped toasted walnuts
Step 1Toss the beets with the arugula. Divide between 4 plates, scatter walnuts over the top, drizzle each salad with 2 tablespoons of the dressing, and serve immediately.
For safe meat preparation, reference the USDA website.
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