Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Arugula & Pickled Beet Salad


Posts : 25775
Thanked : 1246
Join date : 2013-01-12

Arugula & Pickled Beet Salad

Post by Lobo on Sat 16 Jan 2016, 9:42 pm

Arugula & Pickled Beet Salad

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 4
Pickled beets give this salad some extra zing and make for a gorgeous presentation. Minced preserved lemon, deliciously salty and citrusy at the same time, is a great addition to salad dressings. Crumbled fresh goat cheese or feta can be substituted for the ricotta salata.

  • Printer Friendly Version

  • 49


For the croutons (optional):

  • 6 slices day-old baguette, each 1 inch thick
  • 2 Tbs. olive oil
  • 1/4 tsp sea salt
  • 2 tsp. minced fresh thyme
  • 2 Tbs. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. freshly ground pepper
  • 1/2 preserved lemon, peel only, minced
  • 1/3 cup olive oil
  • 4 cups arugula (rocket)
  • 1 cup pickled beets, slices halved
  • 1/4 lb. ricotta salata cheese

Related Recipes

  • Preserved Lemons >
  • Pickled Beets >


To make the croutons, cut the bread slices into 1-inch cubes. In a fry pan over medium heat, warm the olive oil. Add the bread cubes, reduce the heat to low and cook, turning once, until golden and crusty, about 4 minutes per side. Sprinkle with the salt and thyme, toss briefly and transfer to paper towels to drain.

In a large bowl, whisk together the vinegar, mustard, pepper and lemon. Gradually whisk in the olive oil until smooth. Add the arugula and beets and toss to coat well.

Divide the salad among individual plates. Using a vegetable peeler, shave the ricotta salata over the salads. Serve immediately. Serves 4.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Current date/time is Sat 22 Jul 2017, 9:59 am