top of page

Beets - Beet Salad with Ricotta and Olives

Beet Salad with Ricotta Salata and Olives 1 ½ to 2 pounds beets, steamed for roasted and peeled 1 small garlic clove Salt 2 teaspoons fresh lemon juice to taste 2 tablespoons olive oil 2 handfuls arugula 4 ounces ricotta salata, thinly sliced 8 Kalamata olives 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 (or Italian mix). Just before serving, tuck the cheese and lives among the greens, if any dressing remains, spoon it over the cheese.

8 views1 comment

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte

1 comentario

12 abr 2018

This is also great added to a green salad!! we had it the the beets today

Me gusta
bottom of page