We loved this salad. I used yellow beets (which are wonderful) and parmigiano reggiano. My beets were a smaller so I only cooked about 45 minutes. My portion size was double because this was my vegetable for the meal of grilled chicken with mint gremolata and roasted potatoes seasoned with oregano.
This is a fantastic way to serve beets. I didn't even try to find Kefalotyri cheese; used asiago instead, but otherwise followed the recipe. Served with the cast-iron burgers in the same issue. Will absolutely make again.
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