Roasted Beet and Sugar Snap Pea Salad - PCOS-Friendly Recipe

Servings: 4

Lunch

This Roasted Beet and Sugar Snap Pea Salad is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Dill and arugula complement this lovely salad.

Ingredients

3 medium beets, trimmed
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar
2 2/3-ounce packages fresh arugula, trimmed.

Instructions

Preheat oven to 375 °F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

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Frequently Asked Questions

Is Roasted Beet and Sugar Snap Pea Salad good for PCOS?

Yes, this Roasted Beet and Sugar Snap Pea Salad recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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