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Arugula Salad With Roasted Beets And Ricotta Salata

serves 2-4

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3 medium beets
3 cups arugula
2 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1 shallot, minced
1 tablespoon Dijon mustard
3/4 cup olive oil
4 ounces ricotta salata


prep: 15 minutes
total: 1 hour 10 minutes


baking dish
salad spinner
small bowl
large bowl
vegetable peeler


1. Preheat the oven to 400F and put the rack in the lower position.

2. Cut away all the leaves from the beets, leaving about 1/2 inch of the stem. Put the beets in a baking dish with a splash of water and cover tightly with foil. Roast the beets in the oven until you can easily insert a sharp knife into the center, 45-60 minutes. Set them aside to cool.

3. Meanwhile, rinse the arugula well in a bowl of cold water and dry it in a salad spinner.

4. Combine the vinegar, lemon juice, a generous pinch of salt and a sprinkling of ground pepper in a bowl. Stir in the shallot and let these ingredients sit for 10 minutes. Then, while constantly whisking, add the mustard and drizzle in the olive oil.

5. Once the beets have cooled slightly, peel them using a paper towel. Cut off the stems and roots. Cut the beets into bite-size pieces.

6. In a large bowl, toss the beets with the arugula. Add a little of the vinaigrette at a time until the arugula and beets are lightly coated. With a vegetable peeler, shave the ricotta salata over the salad.
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