Roasted Beet, Apple, and Queso Fresco Salad

Roasted Beet, Apple, and Queso Fresco Salad

  • 1 tablespoon lime juice
  • 2 teaspoon avocado oil
  • 1 teaspoon canola oil
  • 3 beets (about 12 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups Golden Delicious apples (peeled and cubed)
  • 1 tablespoon cilantro (finely chopped)
  • 1 tablespoon queso fresco (crumbled)
  • 1/4 cup yellow onion (sliced)

1. Preheat oven to 400°F.

2. Rub canola oil on beets. Pierce a few holes in beets to speed up the cooking process. Place beets in a small baking dish and cover with foil. Roast beets for 1 hour 10 minutes, until you can easily pierce the beet with a fork.

3. Remove from oven and place beets into a bowl with ice water. This will cool down the beets, stop the cooking process, and make removing the skins easier. When beets are cooled, peel off skins with a paper towel. Cut beets into 1/2-inch cubes and set aside.

4. Add avocado oil, lime juice, salt, and black pepper to a bowl and whisk briskly for 30 seconds to create your dressing. Set aside.

5. In a separate bowl, add apples, 2 cups beet cubes, cilantro, queso fresco, and onions, and toss gently. Add dressing and toss once more. Now it’s ready to serve.

Nutrition Facts

Serving Size 1 cup (Recipe makes 4 servings)

  • Calories 110
  • Total Fat 1g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 200mg
  • Total Carbohydrate 18g
    • Dietary Fiber 3g
    • Total Sugars 13g
  • Protein 3g
  • Potassium 350mg

Recipe courtesy of Diabetes Food Hub

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