Servings: 6 (about ¾ cup each)

Carb. per serving: 13 g

Cooking time: 30 minutes


  • 3 cups chilled roasted* or cooked red and/or orange beets, cubed

  • ¼ cup orange juice

  • 2 tablespoons olive oil

  • 6 cups fresh arugula

  • 2 cups quartered fresh strawberries

  • 1 ounce goat cheese (chèvre), crumbled

  • ¼ cup sliced almonds, toasted


  1. Place beets in a large bowl (reserve liquid collected while chilling). For dressing, in a screw-top jar combine reserved beet juice, orange juice, oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cover; shake well. Pour dressing over beets.

  2.  Line a serving platter with the arugula. Top with beet mixture and strawberries; toss to combine. Top with goat cheese and almonds. Serve immediately.

TIP: To roast beets, preheat oven to 400°F. Wash and trim beets; pat dry with paper towels. Wrap beets in foil; roast 1¼ to 1½ hours or until tender. Remove from oven; cool slightly. Unwrap beets. While holding beets under cool running water, slip off and discard skins. Place beets in a covered container; chill 1 to 24 hours.