Beet and Arugula Salad with Kefalotyri

By Snoo

Kefalotyri is a hard, salty Greek cheese, Parmigiano Reggiano can sub in a pinch. For more visual appeal, use golden and red beets.
Serving Size: 1/2 cup beet mixture and 1 1/2 tsp. cheese
Cal 50
Fat 2g
Protein 3g
Fiber 2g
Carb 6g
Sodium 250mg

Ingredients

• 3 beets (about 1 pound)
• 2 Tbs. red wine vinegar
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 6 cups arugula
• 1/4 cup (1 ounce) shaved fresh kefaltoyri cheese

Preparation

Step 1

1) Preheat oven to 425°.
2) Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a baking dish; bake at 425° for 1 hour and 10minutes or until tender. Cool; peel and cut into 1/4-inch thick slices.
3) Combine vinegar, oil, salt, and pepper, stirring with a whisk. Arrange beets slices in a single layer on a platter. Drizzle beets with half of vinegar mixture.
4) Combine remaining vinegar with arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.