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Roasted Beets with Ricotta Salata and Wild Arugula
- Serves
4
- Difficulty
Easy
Published 2013
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.
Ingredients
3 1 lb 470 g 4
Method
If still attached, trim off the greens from the beets, leaving
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