Strawberry-Beet Salad
This beautiful strawberry and beet summer salad is perfect for a picnic or lunch on-the-go--just pack the dressing on the side! Source: Diabetic Living Magazine
Ingredients
Directions
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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.
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Line a large serving platter with the arugula.
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Top arugula with beet-dressing mixture; toss well. Top with the strawberries then with goat cheese. Sprinkle with almonds. Serve immediately.
Tips
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
2 vegetables, 1/2 fruit, 1 1/2 fat