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

Amount per serving

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.

Joanne Weir, Cooking Light
AUGUST 2009

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meb1972

Great....and I don't like beets!

Outstanding 10/06/11
muttnut

This was awesome, easy, looked wonderful. I used shredded parmesan because it's what I had on hand.

Outstanding 09/18/10
mja489

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.

Outstanding 05/07/10
TeresaMichelsen

I enjoyed this, but did find it a tad bitter. I think I'd mix the greens up just a bit next time. Also, found the beets really hard to peel. Tips on that would have been helpful.

Good, solid recipe 09/11/09
kaxelrod

Wonderful salad. I didn't find the cheese either and substituted a similar cheese. My kids loved this . They feel in love with beets.

Outstanding 09/06/09

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COURSE: Appetizers, Salads
CONVENIENCE: Entertaining, 5 Ingredients or Less
CUISINE: Greek, Mediterranean
MAIN INGREDIENT: Vegetables
DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
COOKING METHOD: Roast
PUBLICATION: Cooking Light

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