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


Recipe Summary

1 hr 30 mins
15 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

1 1/2 cups
123 calories; protein 2.7g; carbohydrates 17.5g; dietary fiber 4.2g; sugars 11.1g; fat 5.8g; saturated fat 1.2g; cholesterol 4mg; vitamin a iu 408.7IU; vitamin c 7mg; folate 63.5mcg; calcium 68.8mg; iron 0.8mg; magnesium 28.5mg; potassium 285.3mg; sodium 149.2mg.

1 fat, 1 vegetable, 1/2 fruit