Roasted Beet and Arugula Salad

Ingredients

• Beets

  raw

  2 beet or 164g

• Arugula

  raw

  2 cup or 40g

• Olive oil

  1 tbsp or 14g

• Balsamic vinegar

  1 tbsp or 16g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the medium beet into small cubes.
3. Place the diced beets on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly.
4. Roast the beets in the preheated oven for 20 minutes, or until tender.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and black pepper to create the dressing.
6. In a large bowl, combine the arugula and roasted beets.
7. Drizzle the balsamic dressing over the salad and toss gently to combine.
8. Serve immediately or chill in the refrigerator for up to 2 days.