Quick-Pickled Beet Stack Salad

Non-stick cooking spray  

2 medium red beets, peeled and sliced ¼ inch thick  

2 medium golden beets, peeled and sliced ¼ inch thick  

1 cup plus 1 Tbsp. Fresh Thyme apple cider vinegar, divided  

½ cup water  

3 Tbsp. Sugar 

1 tsp. Fresh Thyme fine sea salt 

½ tsp. whole peppercorns 

½ tsp. Fresh Thyme Dijon mustard 

1 tsp. Fresh Thyme honey  

¼ cup Fresh Thyme olive oil  

1 tsp. fresh thyme leaves 

½ tsp. freshly cracked black pepper 

8 oz. fresh mozzarella cheese, sliced ¼ inch thick   

4 cups baby arugula 

1. Preheat oven to 375° F.  
2. Coat rimmed baking pan with cooking spray. Place sliced red and golden beets in single layer in pan. Coat beets with cooking spray. Bake for 25 minutes or until tender. Set aside.  
3. In a small saucepan, combine 1 cup vinegar, water, sugar, salt, and peppercorns. Bring to a boil. Remove from heat.  
4. Transfer red beets to a medium bowl. Transfer golden beets to a separate medium bowl. Divide vinegar mixture between the two bowls. Cover and chill for 30 minutes.  
5. Drain vinegar mixture from beets, reserving red beet vinegar mixture. For vinaigrette, in a small bowl, whisk together 3 Tbsp. of the red beet vinegar mixture, 1 Tbsp. apple cider vinegar, Dijon mustard, and honey. Gradually whisk in olive oil. Set aside. 
6. Sprinkle thyme leaves and pepper on a cutting board. Roll edges of mozzarella slices over top to coat.    
7. Create four stacks by layering arugula, beets, and cheese. Drizzle with vinaigrette. 

Each serving contains: 313 calories, 24 g fat, 8 g saturated fat, 0 g trans fat, 40 mg cholesterol, 248 mg sodium, 12 g carbohydrates, 3 g fiber, 9 g sugar, 12 g protein. Daily values: 10 % vitamin A, 8 % vitamin C, 34% calcium, 6 % iron