Pickled Beet & Arugula Salad

Name: Pickled Beet & Arugula Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters (4 oz/125 g) arugula; 6 slices day-old baguette, each 1 inch (2.5 cm) thick; 500 grams lb beets; 1 Tbsp cardamom pods; 237 milliliters (8 fl oz/250 ml) cider vinegar (5 percent acidity); 1 teaspoon Dijon mustard; 2 teaspoons minced fresh thyme; 79 milliliters (3 fl oz/80 ml) olive oil; 2 Tbsps olive oil; 1 teaspoons freshly ground pepper; 237 milliliters (6 oz/185 g) Pickled Beets, slices halved; 125 grams 1/4 lb ricotta salata cheese; 14 teaspoons sea salt; 59 milliliters (2 oz/60 g) sugar, or to taste; 2 Tbsps white wine vinegar

You can never have too many side dish recipes, so give Pickled Beet & Arugula Salad a try. Watching your figure? This vegetarian recipe has 545 calories, 11g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, cider vinegar, beets, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 10 minutes.