BEET SALAD WITH ROASTED WALNUTS AND RICOTTA SALATA

Water

1 pound trimmed beets (about 3 medium), scrubbed well

2 cups baby arugula

½ cup toasted walnuts

2 ounces crumbled ricotta salata

3 to 4 tablespoons Champagne Vinaigrette (recipe follows)

Nutritional Information per serving (1 cup):

Calories 182 (68% from fat) • carb. 9g • pro. 6g

fat 15g • sat. fat 3g • chol. 10mg • sod. 196mg

calc. 133mg • fiber 3g

1. Add water to the Steam level in the cooking pot of the Cuisinart ® Rice and Grain Multicooker.  Insert the steaming tray and put beets onto the tray. Close lid.

2. Select the Steam function, set timer for 30 minutes, and press Start (large beets may take up to 35 minutes).

3. Once the audible tone has sounded to indicate the end of cooking, open the lid and test the beets for doneness – they should be able to be easily pierced with the tip of a knife. Add additional time if necessary.

4. Peel the beets with a paring knife (this is best done while wearing gloves to prevent any staining of your hands); the skin of the beets should easily pull away from the flesh of the beet. Once peeled, cut the beets into small wedges.

5. Place wedges into a mixing bowl and toss with the remaining ingredients.

6. Taste and adjust seasoning as desired. Serve immediately.