Beet Salad with Walnuts and Ricotta Salata

Makes about 6 cups

2    tablespoons olive oil, divided
1    bunch beets (about 1 pound,
4    small to medium beets),
      scrubbed, trimmed and peeled
1    to 2 pinches kosher salt
4    cups baby arugula
½   cup toasted walnut halves
2    ounces crumbled ricotta
      salata
¼   –½ cup Champagne Vinaigrette
(see page 12)

Nutritional information per serving (1½ cups):
Calories 283 (74% from fat) | carb. 14g | pro. 6g | fat 24g sat. fat 5g | chol. 15mg | sod. 274mg | calc. 145mg | fiber 4g

1. Preheat oven to 425°F. Line a baking pan with foil and
drizzle with 1 tablespoon of olive oil.
2. Trim the beets so that both the tops and bottoms are
cut flat. Fit the Spiralizer with the Ribbon Cut Disc.
Process beets on Low, stopping after each beet and
clearing the disc when necessary.
3. Spread the beets out on the prepared baking pan.
Drizzle with the remaining oil and sprinkle with salt.
Bake for 20 minutes.
4. To serve, divide the arugula among four plates. Top
each with a beet, fanned across the arugula, and then
sprinkle with an even amount of walnuts and cheese,
and drizzle with Champagne Vinaigrette.
5. Serve immediately