This beautiful strawberry and beet summer salad is perfect for a picnic or lunch on-the-go--just pack the dressing on the side!

Source: Diabetic Living Magazine


Read the full recipe after the video.

Recipe Summary

5 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees F. Wash and trim beets; pat dry with paper towels. Wrap beets in foil. Roast 1 1/4 to 1 1/2 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.

Nutrition Facts

3/4 cup
133 calories; protein 3.8g; carbohydrates 12.8g; dietary fiber 3.7g; sugars 8.4g; fat 8.2g; saturated fat 1.8g; cholesterol 3.7mg; vitamin a iu 592.8IU; vitamin c 39.7mg; folate 109.8mcg; calcium 76.1mg; iron 1.3mg; magnesium 44.1mg; potassium 422.9mg; sodium 165.2mg.

2 vegetables, 1/2 fruit, 1 1/2 fat