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Arugula Beet Salad with Herbed Ricotta

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  • Author: Keith Jackie
  • Yield: 2 salads 1x


  • ½ C ricotta cheese
  • 3 C fresh arugula
  • 2 tsp fresh rosemary
  • 1 tsp garlic
  • 1 tsp ground pepper
  • 4 ounces beets
  • ¼ C olive oil
  • 2 Tbsp white balsamic vinegar
  • ¼ chopped walnuts
  • 2 ounces parmesan cheese


  1. In a small bowl, mix together ricotta, rosemary, pepper and garlic.
  2. In a separate bowl, combine arugula with oil and vinegar
  3. Divide ricotta mixture and spread evenly on two different plates.
  4. Divide arugula and place on top of cheese mix.
  5. Julienne beets and place on side of salad. Top with fresh shaved parmesan and chopped walnuts
  • Category: Side Dish
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