Roasted Beet & Pear Salad
Preheat oven to 425 degrees F. Trim root ends from beets. Wrap each beet in foil and place in a 15x10-inch baking pan. Bake 1 hour or until tender. Remove from foil; cool 15 minutes. Remove skins by wrapping beets, one at a time, in a paper towel and gently rubbing off the skins. Cut beets into bite-size pieces; cool.Advertisement
Meanwhile, for dressing, whisk together vinegar, oil, mustard, pepper and salt in a small bowl.
Toss arugula in a serving dish with half of the dressing. Top with beets and pears; drizzle with the remaining dressing. Sprinkle with cheese and almonds.
1 fat, 1 vegetable, 1/2 fruit