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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 4

Combine remaining vinegar mixture and arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.

Ratings & Reviews

meb1972's Review

October 06, 2011
Great....and I don't like beets!

muttnut's Review

September 18, 2010
This was awesome, easy, looked wonderful. I used shredded parmesan because it's what I had on hand.

mja489's Review

May 07, 2010
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.

TeresaMichelsen's Review

September 11, 2009
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.

kaxelrod's Review

September 06, 2009
Wonderful salad. I didn't find the cheese either and substituted a similar cheese. My kids loved this . They feel in love with beets.

dgitlin612's Review

August 15, 2009
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.