Beet Salad with Ricotta Salata and Olives

Name: Beet Salad with Ricotta Salata and Olives
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings arugula; 6 servings beets; 6 servings extra virgin olive oil; 6 servings garlic; 6 servings lemon juice; 6 servings olives; 6 servings ricotta salata; 6 servings Salt

Beet Salad with Ricotta Salatan and Olives might be just the side dish you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 194 calories, 2g of protein, and 17g of fat each. A mixture of arugula, salt, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Cut the beets into wedges or large dice, keeping different colors separate. Pound the garlic with 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.

Ingredients you will need

Lemon Juice