Beet, Walnut and Gorgonzola Salad - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 6 small beets, trimmed (about 18 ounces)
- 6 tablespoons olive oil (preferably extra-virgin)
- 3 tablespoons Sherry wine vinegar
- 1 large garlic clove, pressed
- Pinch of sugar
- 12 cups mixed baby greens
- 2 green onions, sliced
- 1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
- 1/3 cup chopped walnuts, toasted (about 2 ounces)
Instructions
- Preheat oven to 400 °F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts, Walnuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are an excellent addition to the diet for managing PCOS symptoms. These nutrient-dense nuts are packed with healthy fats, protein, fiber, and essential vitamins and minerals. But what makes walnuts particularly beneficial for indiv...
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