Beet Salad with Ricotta Salata and Olives

Recipe-3567

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 small garlic clove
1½ to 2 pounds beets, steamed or roasted and peeled
2 handfuls arugula
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice, to taste
4 ounces ricotta salata, thinly sliced
8 Kalamata olives
Salt

Recipe Preparation

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