Roasted Beet and Nectarine Salad

This easy salad pairs the earthy flavor of roasted beets with sweet nectarines. Rich in potassium and fiber, it’s a great lunch or light dinner recipe.

Nutrition Facts

• Calories: 231
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 2mg
• Sodium: 320mg
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 7g

Ingredients

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

1. In a small bowl, mix shallot, garlic, vinegar, olive oil, salt, and pepper.
2. Let dressing sit at room temperature for at least 2 hours to allow flavors to combine.
3. This recipe requires only 1/4 cup dressing. Store remaining dressing, chilled, for up to 1 week.

Salad

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

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