Beetroot Salad with Sheep's Cheese and Olives

Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Beetroot Salad with Sheep's Cheese and Olives

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    4-5 red beetroot, about 450 g (1 lb) in total, trimmed, taking care not to cut the skin Kosher salt and freshly ground black pepper
    6 tbsp extra virgin olive oil 4 large handfuls of rocket
    Juice of 2 small lemons 175 g (6 oz) ricotta salata or feta cheese, cubed
    1 small garlic clove, crushed 60 g (2 oz) Kalamata olives, halved and pitted


    Prep: 10 min Total: 45 min
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    • 1

      Steam the whole beetroot in a steamer, or covered metal colander over a pan of boiling water, until they are tender, about 30 minutes, depending on their size. When they are cool enough to handle, peel and cut in bite-sized chunks.

    • 2

      Meanwhile, whisk together the olive oil, lemon juice, garlic, and a little salt and pepper.

    • 3

      Toss the beetroot in half the dressing to coat them. Mound a generous handful of rocket on each of four plates. Arrange the beetroot, cheese, and olives over the rocket. Drizzle with the remaining dressing and add a grinding of pepper. Serve immediately.

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