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

1. Preheat oven to 425u0b0.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a baking dish; bake at 425u0b0 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.

beets, red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, arugula, kefalotyri cheese

Taken from www.myrecipes.com/recipe/beet-arugula-salad-with-kefalotyri (may not work)