Beet Salad with Ricotta Salata and Olives

Name: Beet Salad with Ricotta Salata and Olives
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

Chef

Deborah Madison

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Cookbook

Vegetarian Cooking for Everyone

Published by Broadway

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This image courtesy of Joseph DeLeo

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.