Yield:  2 servings

Ingredients:

2  medium beets (trimmed, peeled, each cut into eighths) 

3 tsp olive oil (divided use) 

1/8 tsp pepper 
½ tsp white wine vinegar

¼ tsp Dijon Mustard 
1 ½ arugula (packed about 1 1/2 cups)         

3 tbsp feta cheese (fat-free, crumbled)  

Instructions:

1. Preheat the oven to 400F.  
2. Arrange peeled, cut beets on a baking sheet; drizzle with 1tsp oil & sprinkle with pepper.
3. Roast for 20-25 mins until fork tender. Cool on the baking sheet for 10 mins. 
4. Whisk 2 tsp oil, vinegar, and mustard in a large bowl. Toss in arugula, cooled beets and feta to combine.    

Tip: Peel and cut beets before roasting to save time. Wear an apron and gloves to avoid stains

Adapted from: https://diabetesfoodhub.org/recipes/beet-and-arugula-salad-feta

Nutrition Facts:

Serving: 1 cup (packed)