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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 5.8 g total fat; 1.2 g saturated fat; 4 mg cholesterol; 149 mg sodium. 285 mg potassium; 17.5 g carbohydrates; 4.2 g fiber; 11 g sugar; 2.7 g protein; 409 IU vitamin a iu; 7 mg vitamin c; 64 mcg folate; 69 mg calcium; 1 mg iron; 28 mg magnesium;