Arugula & Roasted Beet Salad
Arugula & Roasted Beet Salad
Directions
- Place ricotta in cheesecloth to form a bundle tie the top with butcher’s twine. Hang this over a bowl for 1-2 hours. This will pull moisture out of the ricotta and concentrate the flavor making it also easier to crumble.
- Toss arugula and basil with lemon juice, lemon zest, olive oil, salt, and pepper. Portion into chilled salad bowls.
- Portion roasted beets and pecans on each salad then serve.
Ingredients
- 2 ea Peak Fresh Produce® beets, roasted, peeled, large dice
- 8 cups Peak Fresh Produce® Arugula
- 1/2 cup Peak Fresh Produce® Basil, chiffonade
- 2 cups Roma® Cheese, Ricotta, Whole Milk
- Cheesecloth
- 1/2 tsp sea salt
- 1/2 tsp Roma® Black Pepper, Ground
- 1 1/2 cups Piancone® Extra Virgin Olive Oil Unfiltered
- 2 ea Peak Fresh Produce® Lemon(s), juice and zest only
- 1 cup Magellan® walnut pieces, roasted
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
