Roasted Beets with Ricotta Salata and Wild Arugula


Preparation info

  • Serves


    • Difficulty


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


Preheat the oven to 350°F (180°C).

If still attached, trim off the greens from the beets, leaving 1 inch (2.5