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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Fat: 1.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.7g
  • Carbohydrate: 6.2g
  • Fiber: 1.9g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 250mg
  • Calcium: 73mg

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. 1. Preheat oven to 425°.
  2. 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. 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. 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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