Pickled Beets, Ricotta Salata, and Dandelion Green Salad
- 2 pounds fresh red beets
- 2 cups red wine
- 2 cups red wine vinegar
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 bay leaf
- 5 to 6 ounces ricotta salata
- 2 cups dandelion greens (or arugula)
- 2 tablespoons extra-virgin olive oil
Wash and peel the beets. Combine the vinegar, wine, and water in a pot, and add the beets, salt, sugar, and bay leaf. Simmer covered until the beets are tender. Remove the beets from the cooking liquid and allow both to cool.
To serve, slice the beets and divide onto four plates and then divide the greens over the beets. In a small bowl, add 4 tablespoons of the cooking liquid and whisk in the olive oil. Drizzle over the greens and the beets. With a peeler, shave the ricotta salata over top, and serve.
(Recipe courtesy of Jamie Adams, executive chef, il Giallo Osteria & Bar, Atlanta)