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Arugula Beet Salad with Herbed Ricotta

Keith Jackie
Course Side Dish
Servings 2 salads

Ingredients
  

  • 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

Instructions
 

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