Beet and Arugula Salad with Kefalotyri |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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With just 50 calories, this healthy salad is a must-have at your dinner table. Kefalotyri is a hard, salty Greek cheese that adds the perfect zest of flavor (Parmigiano-Reggiano can sub in a pinch). Ingredients:
3 beets (about 1 pound) |
2 tablespoons red wine vinegar |
1 teaspoon extra-virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
6 cups arugula |
1/4 cup (1 ounce) shaved fresh kefalotyri cheese |
Directions:
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 10 minutes 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 beet slices in a single layer on a platter. Drizzle beets with half of vinegar mixture.
4. Combine remaining vinegar mixture and arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.
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