Beet and Arugula Salad with Kefalotyri

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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).

Yield:

8 servings (serving size: about 1/2 cup beet mixture and 1 1/2 teaspoons cheese)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

August 2009