Beet Salad With Ricotta Salata And Olives

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
211
FAT
33%
CHOL
4%
SOD
20%

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Ingredients for 4 servings

4 ounces ricotta salata , thinly sliced

2 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice , to taste

2 handfuls arugula

8 Kalamata olives

1½ to 2 pounds beets , steamed or roasted and peeled

Salt

1 small garlic clove

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