Beets With Ricotta Salata And Olives Recipe

1. 1

   Leaving 1 inch of stem and all of the roots, steam beets till they're tender-hard when pierced with a knife, 20 to 25 min.

2. 2

   Let cold, then slip off skins.

3. 3

   Cut beets in quarters or possibly sixths, keeping different colors, if using, separate.

4. 4

   Lb.

5. 5

   garlic and salt in a mortar till smooth, then stir in lemon juice and extra virgin olive oil.

6. 6

   Dressing should be a little on the tart side.

7. 7

   Toss each kind of beet in sufficient dressing to coat lightly.

8. 8

   Arrange beets on a platter and garnish with arugula leaves.

9. 9

   Just before serving, tuck cheese among greens, along with olives.

10. 10

    If any dressing remains, spoon it over cheese.

11. 11

    Season with pepper.

12. 12

    This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

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