Beet Salad with Ricotta Salata and Olives

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

1. Cut the beets into wedges or large dice, keeping different colors separate.
2. Pound the garlic with 1/4 teaspoon salt in a mortar until smooth, then whisk in the lemon juice and olive oil.
3. The dressing should be a little on the tart side.
4. Toss the beets in enough dressing to coat lightly.
5. Arrange them on a platter and garnish with arugula.
6. Just before serving, tuck the cheese and olives among the greens.
7. If any dressing remains, spoon it over the cheese.

beets, garlic, salt, lemon juice, extra virgin olive oil, arugula, ricotta salata, olives

Taken from www.cookstr.com/recipes/beet-salad-with-ricotta-salata-and-olives (may not work)