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Beet and Arugula Salad with Kefalotyri

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: about 1/2 cup beet mixture and 1 1/2 teaspoons cheese)
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

Nutrition Information

  • calories 50
  • fat 1.8 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 2.7 g
  • carbohydrate 6.2 g
  • fiber 1.9 g
  • cholesterol 3 mg
  • iron 0.7 mg
  • sodium 250 mg
  • calcium 73 mg

How to Make It

  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.