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Ingredientes
- 1 1/2 lb beets - (to 2 lbs)
- 1 sm garlic clove
- 1/4 tsp salt
- 2 tsp lemon juice
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 c. arugula
- 1/4 lb ricotta salata cheese thinly sliced
- 8 x Kalamata olives Freshly-grnd black pepper to taste
Direcciones
- Leaving 1 inch of stem and all of the roots, steam beets till they're tender-hard when pierced with a knife, 20 to 25 min. Let cold, then slip off skins. Cut beets in quarters or possibly sixths, keeping different colors, if using, separate.
- Lb. garlic and salt in a mortar till smooth, then stir in lemon juice and extra virgin olive oil. Dressing should be a little on the tart side. Toss each kind of beet in sufficient dressing to coat lightly.
- Arrange beets on a platter and garnish with arugula leaves. Just before serving, tuck cheese among greens, along with olives. If any dressing remains, spoon it over cheese. Season with pepper.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 42 | 55% |
| Total Fat 4.76g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Potassium 273mg | 8% |
| Total Carbs 7.83g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.3g | 4% |
| Protein 1.42g | 2% |
