Salad…Just the word salad makes us think “healthy.” This may not always the case. For instance, those deli salads we love, are not as healthy as we think they are. We have no idea how much fat, sugar or sodium are in those types of salad. This salad however is quite healthy. Arugula is an herb from the mustard family. It has darker leaves and has a mustard pepper flavor. If you can’t find arugula, your favorite type of greens, including spinach or lettuce may be used in its place. Do not mix the beets into the salad before serving or it will give your salad a purple tint that may not be pleasing to those eating it.
Gluten-Free Beets and Apples, Dressed in Maple Syrup
What You Need:
- 6 small beets
- 2 tbsp of water
- 1/2 C olive oil and vinegar dressing
- 1 tbsp maple syrup
- 1 Gala apple, quartered, cored and sliced thin
- 1 Granny Smith apple, quartered, cored and sliced thin
- 4 C of baby arugula
How to Make It:
Place the beets into a shallow microwave safe bowl.
Add the water and cover the bowl loosely with a lid or plastic wrap.
Microwave on high 5 minutes or until the beets are easily pierced with a fork.
Allow the beets to cool enough to handle.
Run under cool water and gently rub off the skins.
Cut the beets into 1 inch chunks.
Whisk together the dressing and syrup in a large salad bowl.
Add the apples and arugula and toss coat well.
Divide the salad into small salad bowls and top each salad with the beet chunks.
Makes 6 servings
Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 minutes
Total Time: approximately 25 minutes
Nutritional Information: (approximate amounts per serving)
Calories 175; Fat 10g; Saturated Fat 2g; Carbohydrates 21g; Protein 3g; Fiber 2g;
Cholesterol 3mg; Sodium 193mg