Beets With Ricotta Salata and Olives

Time 45 minutes
Yields Serves 4 to 6
Beets With Ricotta Salata and Olives

Leaving 1 inch of stem and all of the roots, steam beets until they’re tender-firm when pierced with a knife, 20 to 25 minutes. Let cool, then slip off skins. Cut beets in quarters or sixths, keeping different colors, if using, separate.


Pound garlic and salt in a mortar until smooth, then stir in lemon juice and olive oil. Dressing should be a little on the tart side. Toss each kind of beet in enough dressing to coat lightly.


Arrange beets on a platter and garnish with arugula leaves. Just before serving, tuck cheese among greens, along with olives. If any dressing remains, spoon it over cheese. Season with pepper.

From Madison’s “Vegetarian Cooking for Everyone” (Broadway, 1997).

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