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https://2661.grocerywebsite.com/Recipes/Detail/8417/Beet_and_Arugula_Salad_with_Spiced_Nuts

Beet and Arugula Salad with Spiced Nuts

Low Cholesterol. Fiber Rich. Diabetic Friendly. Nutritious and Delicious.

Yield: 2 servings

Preparation Time: 20 min; Cook: 30 min

Ingredients

For the nuts:

2 cups raw cashews, pecans or almonds

1/4 cup olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

For the dressing:

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

1 tablespoon dijon mustard

2 tablespoons honey

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

For the salad:

1 cup cooked beets, diced*

1/4 cup spiced nuts, chopped (see recipe below)

1/4 cup crumbled goat cheese

4 cups fresh arugula

3 tablespoons balsamic dressing (see recipe below)

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Nutrition Facts

Yield: 2 servings

Approximate Nutrient Content per serving:

Calories: 400

Calories From Fat: 315

Total Fat: 35.6g

Saturated Fat: 4g

Cholesterol: 3mg

Sodium: 435mg

Total Carbohydrates: 16g

Dietary Fiber: 5g

Sugars: 10.3g

Protein: 7.5g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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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