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.
If still attached, trim off the greens from the beets, leaving
In a salad bowl, using a fork, mix together the orange and lemon juices, the remaining
Divide the beet and arugula mixture among 4 plates. Top each salad with some of the ricotta salata and serve at once.
© 2013 All rights reserved. Published by Weldon Owen.