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Beet Salad with Ricotta Salata and Olives

Beet Salad with Ricotta Salata and Olives Recipe

  • 1½ to 2 pounds beets, steamed or roasted and peeled
  • 1 small garlic clove
  • Salt
  • 2 teaspoons fresh lemon juice, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 handfuls arugula
  • 4 ounces ricotta salata, thinly sliced
  • 8 Kalamata olives
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 146kcal (7%)
Total Fat 9g (14%)
Saturated Fat 4g (18%)
Cholesterol 17mg (6%)
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars 9g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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