Ed's IGA Recipes
https://eds.iga.com/Recipes/Detail/8417/
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 | |
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| 1/4 | cup | olive oil | |
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| 1 | tablespoon | maple syrup | |
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| 1 | tablespoon | soy sauce | |
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| 1 | teaspoon | ground cumin | |
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| 1 | teaspoon | garlic powder | |
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| 1 | teaspoon | sea salt | |
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| 1/2 | teaspoon | smoked paprika | |
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| 1/4 | teaspoon | ground red pepper | |
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| For the dressing: | |||
| 1/2 | cup | balsamic vinegar | |
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| 1/2 | cup | extra virgin olive oil | |
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| 1 | tablespoon | dijon mustard | |
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| 2 | tablespoons | honey | |
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| 1/4 | teaspoon | sea salt | |
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| 1/8 | teaspoon | freshly ground black pepper | |
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| For the salad: | |||
| 1 | cup | cooked beets, diced* | |
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| 1/4 | cup | spiced nuts, chopped (see recipe below) | |
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| 1/4 | cup | crumbled goat cheese | |
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| 4 | cups | fresh arugula | |
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| 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.
Ed's IGA Recipes
https://eds.iga.com/Recipes/Detail/8417/
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