Photo: Anna Pelzer
Arugula & Pickled Beet Salad
12 ingredients
Serves 4.
openrecipes
Pickled beets give this salad some extra zing and make for a gorgeous presentation. Minced preserved lemon, deliciously salty and citrusy at the same time, is a great addition to salad dressings. Crumbled fresh goat cheese or feta can be substituted for the ricotta salata.
Estimated Nutrition (whole recipe, rough)
474
Calories
21g
Protein
34g
Fat
22g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 slices day-old baguette, each 1 inch thick
- 2 Tbs. olive oil
- 1/4 tsp sea salt
- 2 tsp. minced fresh thyme
- 2 Tbs. white wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. freshly ground pepper
- 1/2 preserved lemon, peel only, minced (see related recipe at left)
- 1/3 cup olive oil
- 4 cups arugula (rocket)
- 1 cup pickled beets, slices halved (see related recipe at left)
- 1/4 lb. ricotta salata cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes