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beet-salad-with-ricotta-salata-and-olives

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : 4 to 6 servings

Ingredients

  • 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

Directions

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.


© 1997 Deborah Madison

Note from Cookstr's Editors

Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

146kcal (7%)
125mg (12%)
7mg (12%)
35mcg RAE (1%)
406mg
33mg
5g
9g
3g
12g
17mg (6%)
647mg (27%)
4g (18%)
9g (14%)
1mg (7%)
 

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