Roasted Beets with Ricotta Salata and Wild Arugula


Preparation info

  • Difficulty


  • Serves


Appears in

Cheese Obsession

Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Wild arugula has more intense peppery flavor than cultivated arugula and smaller, darker leaves. Combine it with roasted beets, a light vinaigrette, and slivers of dry, salty ricotta salata—a fantastic topping for salads and soups—for a rustic dish worthy of an Italian farmhouse.


  • 3 beets, any color, about 1 lb (470 g) total weight
  • 4 Tbsp (2 fl oz/60 ml) extra-virgin olive oil
  • 2 Tbsp fresh orange juice
  • 1 Tbsp fresh lemon juice
  • ¼ tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp freshly ground white pepper
  • 2 cups (2 oz/60 g) wild arugula, tough stems removed
  • 4–5 oz (125–155 g) ricotta salata cheese, thinly sliced


Preheat the oven to 350°F (180°C).

If still attached, trim off the greens from the beets, leaving 1 inch (2.5 cm) of the stem intact. Rub the beets with tablespoons of the olive oil. Put the beets in a small roasting pan and roast, turning once or twice, until tender when pierced with a fork, 1–1¼ hours. Remove from the oven and let cool. Peel the beets, cut them into thin slices, and set aside.

In a salad bowl, using a fork, mix together the orange and lemon juices, the remaining tablespoons olive oil, the mustard, and the salt and pepper. Add the sliced beets to the bowl and turn gently to coat well with the dressing. Add the arugula and toss until well mixed.

Divide the beet and arugula mixture among 4 plates. Top each salad with some of the ricotta salata and serve at once.