This beautiful strawberry and beet summer salad is perfect for a picnic or lunch on-the-go--just pack the dressing on the side!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place beets in a medium bowl (set aside any liquid that may have collected while the beets were refrigerated). For dressing, in a screw-top jar combine any reserved beet liquid, orange juice, oil, kosher salt and pepper; shake well to combine. Pour over beets.

  • Line a large serving platter with the arugula.

  • Top arugula with beet-dressing mixture; toss well. Top with the strawberries then with goat cheese. Sprinkle with almonds. Serve immediately.


Tip: To roast beets, preheat oven to 400 degrees F. Wash and trim beets; pat dry with paper towels. Wrap beets in foil. Roast 1 1/4 to 1 1/2 hours or until tender. Remove from oven; cool slightly. Unwrap beets. While holding a beet under cool running water, slip off and discard skin; repeat with remaining beets. Place beets in a covered container, chill 1 to 24 hours.

Nutrition Facts

133.2 calories; protein 3.8g 8% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 8.4g; fat 8.2g 13% DV; saturated fat 1.8g 9% DV; cholesterol 3.7mg 1% DV; vitamin a iu 592.8IU 12% DV; vitamin c 39.7mg 66% DV; folate 109.8mcg 27% DV; calcium 76.1mg 8% DV; iron 1.3mg 7% DV; magnesium 44.1mg 16% DV; potassium 422.9mg 12% DV; sodium 165.2mg 7% DV.