Pickled Beet, Arugula and Ricotta Cheese Salad

Pickled Beet, Arugula and Ricotta Cheese Salad

  • 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. 


  • 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


  1. 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.
  2. Using a vegetable peeler, shave the ricotta salata into slices and top onto the salad. Serve immediately.

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

Truden August 02, 2011 | 2:20 AM

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