Arugula, Beet and Feta Salad

Serves 2

Ingredients

  • 2 medium beets, trimmed and peeled
  • 1 tsp olive oil
  • 1/8 tsp pepper
  • 2 tsp olive oil
  • 1/2 tsp white wine vinegar
  • 1/4 tsp Dijon mustard
  • 1 1/2 ounces (about 1 1/2 cups) baby arugula, packed
  • 3 tbsp crumbled fat-free feta cheese

Preparation

  1. Preheat the oven to 400 F.
  2. Cut each beet into eighths, then place in a single layer on a rimmed baking sheet. Drizzle 1 tsp oil and sprinkle pepper over beets. Roast for 20-25 minutes, or until tender. Remove from oven, then leave on baking sheet for 10 minutes to cool.
  3. In a large bowl, whisk together 2 tsp oil, vinegar, and mustard. Add arugula, then swirl into dressing. Add cooled beets, then sprinkle with feta. Toss to combine.

Nutritional Information per Serving

  • 105 Calories
  • 7 g Fat
  • 0 mg Cholesterol
  • 280 mg Sodium
  • 8 g Carbohydrate
  • 2 g Fiber
  • 5 g Sugar
  • 4 g Protein

Source: Diabetes & Heart-Healthy Meals for Two by American Diabetes Association and American Heart Association

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Vegetarian

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