Beet Salad with Ricotta Salata and Olives Recipe

Beet Salad with Ricotta Salata and Olives Recipe

  • 1½ to 2 pounds beets, steamed or roasted and peeled
  • 1 small garlic clove
  • Salt
  • 2 teaspoons fresh lemon juice, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 handfuls arugula
  • 4 ounces ricotta salata, thinly sliced
  • 8 Kalamata olives
  1. Cut the beets into wedges or large dice, keeping different colors separate. Pound the garlic with ¼ teaspoon salt in a mortar until smooth, then whisk in the lemon juice and olive oil. The dressing should be a little on the tart side. Toss the beets in enough dressing to coat lightly. Arrange them on a platter and garnish with arugula. Just before serving, tuck the cheese and olives among the greens. If any dressing remains, spoon it over the cheese.