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Moroccan Arugula Salad With Beets and Ricotta Salata

Moroccan Arugula Salad With Beets and Ricotta Salata

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  • 1 pound Red or golden beets
  • 3 tablespoons Extra-virgin olive oil
  • 1 1/2 tablespoons Orange juice
  • 1 tablespoon White wine vinegar
  • 1/4 teaspoon Ground cumin
  • 1/4 teaspoon Ground coriander
  • Salt
  • Cayenne pepper
  • 1/2 pound Young arugula
  • 1/4 cup Ricotta salata cheese, crumbled


  1. Preheat the oven to 400F.
  2. Put beets into a baking dish with about 1/4 inch of water. Cover and roast for 35 minutes, or until the beets are nice and tender. Once they cool, peel and cut into 1/4-inch wedges.
  3. In a bowl, whisk together the olive oil, orange juice, vinegar, cumin and coriander, salt and cayenne. Add the beets and arugula to the dressing and toss gently to coat.
  4. Spoon the salad onto a plate, top with the crumbled ricotta salata and serve!


Recipe adapted from