Beet and Arugula Salad with Kefalotyri

I had a very special treat yesterday - Paul cooked dinner! No - he does this every week but it isn't something he does during the week. it was great coming home from work knowing that he would be taking over the kitchen.

Paul isn't the most confident of cooks but he always manages to create wonderful food by carefully following the recipe he selects. I give credit to him there as well - many would select simple things. Not Paul. I am often perplexed by the recipes he decides to make because they are complex and challenging  . . . and I am the happy recipient of his challenging himself to be a better cook.

He made this salad that was featured in the latest Cooking Light magazine. It is simple: roasted beets, arugula, a simple red wine vineagrette, and a flurry of a Greek cheese similar to parmigiano (although it is nowhere near as dense and hard). It tasted great; a good reminder that often the most simple ingredients can provide the best taste. The best thing was that there was only 50 calories in a serving.

If you're looking for a salad to impress family, guests, to even yourself you should give this one a try. Kefalotyri is a hard, salty Greek cheese (Parmigiano-Reggiano can sub in a pinch). For more visual appeal, use golden and red beets.

Beet and Arugula Salad with Kefalotyri

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

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.

Comments

[Cindy Ruth]

Tell Paul his salad looks lovely. I love beet and arugula salads. I've never heard of that kind of cheese.

[kendall]

Um, Jerry. You haven't ranted lately and I'm worried about your blood pressure. Isn't it time for you to let off some steam?

[JDeQ]

I told hom Cindy. I like these sorts of salads too - they are quick to pull together and taste wonderful.

Kendall - the next post is for you!

[Prof. Kitty]

Thanks for the heads-up about this recipe--looks amazing! I'm always excited to try different cheeses. And since I'm going through a beet phase right now, really appreciate all the tips I can get. Cheers to you both.