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Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Preheat oven to 425 F (220 C).
  2. Coat a foil-lined baking sheet with cooking spray. Place beets, carrots, and parsnips on baking sheet. Drizzle evenly with 1 tsp (5 mL) canola oil and toss gently, yet thoroughly, to coat lightly. Arrange vegetables in a single layer and bake 10 minutes; stir and bake an additional 7 minutes or until beets are just tender when pierced with a fork. Remove from heat and let stand to cool slightly, about 10 minutes.
  3. Combine vinaigrette ingredients in a small jar, secure lid, and shake well to blend thoroughly.
  4. Arrange equal amounts of salad greens on four salad plates. In the following order, top with equal amounts of onion, roasted vegetables, raisins, and pecans. Spoon vinaigrette evenly over all. Serve immediately for peak flavors.

Nutritional Information Per Serving:

Calories: 165
Fat: 12 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 185 miligrams
Protein: 2 grams
Carbohydrates: 14 grams

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil