Prep:
15 min
|
Cook:
30 min
Roasted Beet and Walnut Salad
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Servings: 4
Rated 4.6/5
based on 5 customer reviews
Ingredients (4)
-
1½ pounds cooked medium beets, cut into cubes
-
6 cups baby arugula or spinach
-
¾ cup coarsely chopped toasted walnuts
-
Steps (1)
-
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.
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For safe meat preparation, reference the USDA website.
Roasted Beet and Walnut Salad
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
Ingredients (4)
-
1½ pounds cooked medium beets, cut into cubes
-
6 cups baby arugula or spinach
-
¾ cup coarsely chopped toasted walnuts
-
Roasted Beet and Walnut Salad
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
