Beets With Ricotta Salata And Olives Recipe

• 1 1/2 lb beets - (to 2 lbs)
• 1 sm garlic clove
• 1/4 tsp salt
• 2 tsp lemon juice
• 2 Tbsp. extra-virgin extra virgin olive oil
• 3 c. arugula
• 1/4 lb ricotta salata cheese thinly sliced
• 8 x Kalamata olives Freshly-grnd black pepper to taste

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. Let cold, then slip off skins.
3. Cut beets in quarters or possibly sixths, keeping different colors, if using, separate.
4. Lb.
5. garlic and salt in a mortar till smooth, then stir in lemon juice and extra virgin olive oil.
6. Dressing should be a little on the tart side.
7. Toss each kind of beet in sufficient dressing to coat lightly.
8. Arrange beets on a platter and garnish with arugula leaves.
9. Just before serving, tuck cheese among greens, along with olives.
10. If any dressing remains, spoon it over cheese.
11. Season with pepper.
12. This recipe yields 4 to 6 servings.

beets , garlic, salt, lemon juice, extravirgin extra virgin olive oil, arugula, ricotta salata cheese, black pepper

Taken from cookeatshare.com/recipes/beets-with-ricotta-salata-and-olives-83236 (may not work)