Lunch: Beet and Arugula Salad with Kefalotyri Recipe | MyRecipes

Recipe by Joanne Weir 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

Instructions

Preheat oven to 425 °.
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.
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.
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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