Low Cholesterol. Fiber Rich. Diabetic Friendly. Nutritious and Delicious.
Yield: 2 servings
Preparation Time: 20 min; Cook: 30 min
Approximate Nutrient Content per serving:
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
Preheat the oven to 350 degrees F. Mix together all the ingredients for the nuts and pour onto a rimmed baking sheet lined with parchment paper. Bake for 20 minutes, turning over with spatula halfway through. Allow to cool completely before removing from pan. Nuts can be stored at room temperature for up to 2 weeks in an air tight container. While the nuts are roasting, mix together all ingredients for dressing. Whisk until combined. Store in air tight container in refrigerator until ready to use. Dressing can be stored in refrigerator for 3-5 days. To make the salad:Toss together diced beets, cooled nut mixture, crumbled goat cheese and arugula. Add balsamic dressing right before serving.
Note:*If using raw beets:Trim the tops off the beets, leaving 2 inches of the stem. Wash and dry beets. In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and reduce to a simmer. Cook beets until fork tender, about 30 minutes. Peel once cooled. Store additional beets in refrigerator for later use. Most of the ingredients for this salad can be prepared ahead of time and put together right before serving for a quick and easy meal. Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
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on ONE (1) Allegra® Allergy Product (Excluding 5ct & 8ct, 60ct GelCap, 70-90ct Tablets)
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