Beet Salad with Ricotta Salata and Olives

1. 1

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

2. 2

   Pound the garlic with 1/4 teaspoon salt in a mortar until smooth, then whisk in the lemon juice and olive oil.

3. 3

   The dressing should be a little on the tart side.

4. 4

   Toss the beets in enough dressing to coat lightly.

5. 5

   Arrange them on a platter and garnish with arugula.

6. 6

   Just before serving, tuck the cheese and olives among the greens.

7. 7

   If any dressing remains, spoon it over the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.