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Strawberry-Beet Salad
Strawberry-Beet Salad
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From: Diabetic Living Magazine
This beautiful strawberry and beet summer salad is perfect for a picnic or lunch on-the-go—just pack the dressing on the side!
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 cups chilled roasted or cooked red and/or orange beets (about 1¾ pounds), cubed (see Tip)
- ¼ cup orange juice
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 6 cups fresh arugula
- 2 cups quartered strawberries
- 1 ounce goat cheese (chèvre), crumbled
- ¼ cup sliced almonds, toasted
Preparation
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Prep
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Ready In
- 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°F. Wash and trim beets; pat dry with paper towels. Wrap beets in foil. Roast 1¼ to 1½ 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.
- Serving size: ¾ cup
- Per serving: 133 calories; 8 g fat(2 g sat); 4 g fiber; 13 g carbohydrates; 4 g protein; 110 mcg folate; 4 mg cholesterol; 8 g sugars; 593 IU vitamin A; 40 mg vitamin C; 76 mg calcium; 1 mg iron; 165 mg sodium; 423 mg potassium
- Nutrition Bonus: Vitamin C (67% daily value), Folate (28% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetables, ½ fruit, 1½ fat
