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Roasted Beet and Nectarine Salad

Gluten Free Roasted Beet and Nectarine Salad Recipe

               
Roasted Beet and Nectarine Salad
Bring the best out of your root vegetables with this uniquely delicious (and diabetic friendly) salad dish. This recipe gets tangy, peppery results with a touch of creaminess from feta cheese.
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Ingredients
Recipe yields 4 servings
Dressing
1 shallot, minced
2 garlic cloves, minced
1/4 cup apple cider vinegar
1/4 cup olive oil
1/8 tsp salt
1/8 tsp black pepper
Salad
1 bunch baby arugula or lettuce
2 medium cut into wedges nectarines (skin on)
1/2 avocado, peeled and sliced thin
2 lbs beets, roasted, peeled and diced
2 oz reduced-fat feta cheese, diced
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Helpful how to videos
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Directions
Dressing
Step 1

Make dressing: In a small bowl, mix shallot, garlic, vinegar, olive oil, salt and pepper. Let dressing sit at room temperature for at least 2 hours to allow flavors to combine.

Step 2

This recipe requires only 1/4 cup dressing. Store remaining dressing, chilled, for up to 1 week.

Salad
Step 1

Assemble salad: Arrange arugula on a large platter. Place nectarine and avocado wedges around the platter. Top with beets and feta cheese. Drizzle with 1/4 cup dressing.

Time: 20 minutes
Servings: 4
Calories: 231
Make this for: Heart Healthy
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup salad, 1 Tbsp dressing
Per serving:
calories:231
total fat:10g
sat fat:2g
cholesterol:2mg
sodium:320mg
total carb:32g
fibers:6g
proteins:7g

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Gluten Free Roasted Beet and Nectarine Salad Recipe
Ingredients
Recipe yields 4 servings
Dressing
1 shallot, minced
2 garlic cloves, minced
1/4 cup apple cider vinegar
1/4 cup olive oil
1/8 tsp salt
1/8 tsp black pepper
Salad
1 bunch baby arugula or lettuce
2 medium cut into wedges nectarines (skin on)
1/2 avocado, peeled and sliced thin
2 lbs beets, roasted, peeled and diced
2 oz reduced-fat feta cheese, diced
Directions
Dressing
Step 1

Make dressing: In a small bowl, mix shallot, garlic, vinegar, olive oil, salt and pepper. Let dressing sit at room temperature for at least 2 hours to allow flavors to combine.

Step 2

This recipe requires only 1/4 cup dressing. Store remaining dressing, chilled, for up to 1 week.

Step 1

Assemble salad: Arrange arugula on a large platter. Place nectarine and avocado wedges around the platter. Top with beets and feta cheese. Drizzle with 1/4 cup dressing.

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