Arugula & Roasted Beet Salad


  1. 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.
  2. Toss arugula and basil with lemon juice, lemon zest, olive oil, salt, and pepper. Portion into chilled salad bowls.
  3. Portion roasted beets and pecans on each salad then serve.


  • 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