Roasted Beet & Pear Salad

Roasted Beet & Pear Salad

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 8 ounces beets, without tops (3 small)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 3 cups fresh baby arugula or spinach
  • 2 cups sliced pears (2 medium)
  • 3 tablespoons shaved Gouda cheese
  • 4 teaspoons slivered almonds, toasted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°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.
  2. Meanwhile, for dressing, whisk together vinegar, oil, mustard, pepper and salt in a small bowl.
  3. 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 information

  • Serving size: 1½ cups
  • Per serving: 123 calories; 6 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 3 g protein; 64 mcg folate; 4 mg cholesterol; 11 g sugars; 409 IU vitamin A; 7 mg vitamin C; 69 mg calcium; 1 mg iron; 149 mg sodium; 285 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 vegetable, ½ fruit

Reviews 0