Beet Salad with Ricotta Salata and Kalamata Olives

Recipe from Helsing Junction Farm

(Ricotta salata is a aged Italian ricotta cheese, which is pretty readily available. If you can’t find it use feta.)

-Steam 1/2 a bunch of beets.(Steam beets whole for 20-25 minutes then slip their skins under running water).

-When almost cool, cut the beets into cubes.

-Finely chop 3 cloves fresh garlic and add to a to a glass jar with 1/4 tsp sea salt, 2 tsp freshly squeezed lemon juice and 2 TBS extra virgin olive oil.

-Toss the beets in enough dressing to coat them lightly. Put them on a platter and add bunch of cleaned and dried butter lettuce and 1/2 head of slivered radicchio.

-Just before serving, add 4 ounces thinly sliced ricotta salata, and 10 pitted Kalamata olives.

-Spoon the remaining dressing over top and serve.


This entry was posted in Recipes. Bookmark the permalink.

Comments are closed.