Beet and Arugula Salad with Kefalotyri Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Joanne Weir
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).
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
Instructions
- Preheat oven to 425 °.
- 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.
- 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.
- 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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