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Arugula and Roasted Beet Salad With Chèvre Cheese Dressing

Per Serving

Arugula and Roasted Beet Salad With Chèvre Cheese Dressing

Makes: 6
Serving Size: 1 cup
Calories 75
Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 1 g
Sugars 3 g
Cholesterol 0 mg
Sodium 55 mg (without added salt)
Protein 2 g
Choices: Vegetable 1, Fat 1
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes to 1 hour


3 small beets, stems removed and bottoms trimmed
2 Tbsp. white wine or champagne vinegar, or lemon juice for more of a citrus flavor
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1 garlic clove, minced
1 Tbsp. chèvre goat cheese
2 Tbsp. olive oil
Salt and pepper to taste
6 cups washed baby arugula
1 cup peeled, shredded carrots


  1. Preheat the oven to 425°F. Wrap each beet in foil and place on a baking sheet. Roast the beets for 45 minutes to 1 hour until they are tender when pierced with a fork. Unwrap the beets and let cool.
  2. Meanwhile, prepare the dressing: In a small bowl or measuring cup, combine the vinegar, mustard, sugar, and garlic. Whisk well. Add the cheese and whisk again. Slowly stream in the oil, whisking constantly, until the dressing is well mixed. Season with salt and pepper to taste.
  3. Under running water, peel the beets by hand. Pat dry. Cut each beet into 6 wedges.
  4. To assemble the salad: Divide the arugula among 6 salad plates. Top with carrots. Surround with 3 wedges of beets. Drizzle with the dressing.

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