Beet and Arugula Salad

Ingredients

• 1 bunch of beets, trimmed and washed
• 2 cups of arugula
• 2 tablespoons of olive oil
• 1 tablespoon of white vinegar
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper

Directions

1. Preheat the oven to 375°F.
2. Cut the beets into small cubes and place them in a baking dish.
3. Drizzle the olive oil over the beets and toss to coat. Sprinkle with salt and pepper.
4. Roast the beets for 25-30 minutes, or until tender.
5. Meanwhile, in a large bowl, combine the arugula, olive oil, white vinegar, salt, and pepper.
6. When the beets are done, add them to the bowl and toss to combine.
7. Serve immediately.

Interesting Facts

• Beets are a great source of iron and folate.
• Arugula is high in Vitamins A and C.
• This salad is vegan and gluten-free.