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.