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Pickled Beet, Arugula and Ricotta Cheese Salad

Pickled Beet, Arugula and Ricotta Cheese Salad

Recipe created by SheKnows on Jun 2, 2011
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Prep: 10 min
Cook Time: –
Total: 10 min
Serving: 4 Servings

Fresh and vibrant with gorgeous presentation, this delicious salad combines a variety of intense flavors and textures.

Ingredients

2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 preserved lemon, minced
1/3 cup olive oil
4 cups arugula
1 cup Pickled Beets, slices halved
1/4 pound ricotta salata cheese

Directions

Place the vinegar, mustard, pepper, and lemon into a large bowl and whisk vigorously until blended. Slowly pour in the olive oil, continuing to whisk until emulsified, and then add the arugula and beets to the bowl; toss to coat.
Using a vegetable peeler, shave the ricotta salata into slices and top onto the salad. Serve immediately.

Filed Under:

Vegetarian Recipes, Salad Recipes

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Comments

Comments on "Pickled Beet, Arugula and Ricotta Cheese Salad"

Greatings, I agree with told all above. Thank you Truden

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