Beet Salad with Ricotta Salata and Olives
Updated February 23, 2016 
4 to 6 servings
Cooking Methodroasting, steaming
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseappetizer, side dish
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Texturecheesy, salty, savory, sweet
Type of Dishfirst course salad
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
Instructions
-
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
