Moroccan Arugula Salad With Beets and Ricotta Salata Recipe

Name: Moroccan Arugula Salad With Beets and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red or golden beets, tops trimmed; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons fresh orange juice; 1 tablespoon white wine vinegar; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; Salt; Cayenne pepper; 1/2 pound young arugula, trimmed; 1/4 cup crumbled ricotta salata

Servings: persons

1 pound small red or golden beets, tops trimmed
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh orange juice
1 tablespoon white wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt
Cayenne pepper
1/2 pound young arugula, trimmed
1/4 cup crumbled ricotta salata

1
Preheat the oven to 400.
2
Spread the beets in a small baking dish and add 1/4 inch of water.
3
Cover and roast for 35 minutes, or until tender.
4
Let cool slightly.
5
Peel and cut into 1/4-inch wedges.
6
In a medium bowl, whisk the olive oil with the orange juice, vinegar, cumin and coriander.
7
Season with salt and cayenne.
8
Add the beets and the arugula and toss.
9
Mound the beet salad on plates, sprinkle with the cheese and serve.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound small red or golden beets, tops trimmed, 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons fresh orange juice, 1 tablespoon white wine vinegar, and more.

Yes, Moroccan Arugula Salad With Beets and Ricotta Salata falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Arugula Salad With Beets and Ricotta Salata

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