Roasted Beet & Candied Walnut Salad

Roasted Beet & Candied Walnut Salad

A stunning, earthy salad that looks like it came from a Michelin-starred restaurant.

2 servings
60 min
This meal485 kcal
10g
P
39g
C
35g
F

Ingredients

swipe → have it
Beets
Beets
3 medium · 11C
Raw Walnuts
Raw Walnuts
1/2 cup · 18F
Maple Syrup
Maple Syrup
1 tbsp · 13C
Arugula
Arugula
4 cups · 2C
Extra Virgin Olive Oil
Extra Virgin Olive Oil
2 tbsp · 14F
Balsamic Vinegar
Balsamic Vinegar
1 tbsp · 3C
Sea Salt
Sea Salt
1 · 3C
Black Pepper
Black Pepper
1 · 3C

Steps

  1. 1

    Preheat oven to 400°F. Wrap beets in foil and roast 40-45 minutes until fork-tender.

  2. 2

    Meanwhile, toss walnuts with maple syrup and a pinch of salt. Toast in a dry pan 3-4 minutes until caramelized.

  3. 3

    Let beets cool, then peel (use gloves) and slice into wedges.

  4. 4

    Whisk together olive oil and balsamic vinegar for the dressing.

  5. 5

    Arrange arugula on plates, top with beet wedges and candied walnuts.

  6. 6

    Drizzle with dressing and finish with flaky sea salt.