This salad is a wonderful combination of roasted beets, fresh pears, and shaved Gouda cheese. Served on a bed of arugula in a mustardy dressing and topped with toasted slivered almonds, it's a refreshing side to serve with any meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

123 calories; protein 2.7g 5% DV; carbohydrates 17.5g 6% DV; exchange other carbs 1; dietary fiber 4.2g 17% DV; sugars 11.1g; fat 5.8g 9% DV; saturated fat 1.2g 6% DV; cholesterol 4mg 1% DV; vitamin a iu 408.7IU 8% DV; vitamin c 7mg 12% DV; folate 63.5mcg 16% DV; calcium 68.8mg 7% DV; iron 0.8mg 4% DV; magnesium 28.5mg 10% DV; potassium 285.3mg 8% DV; sodium 149.2mg 6% DV.