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Beetroot Salad With Sheepas Cheese And Olives

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Beetroot Salad With Sheepas Cheese And Olives

Ingredients

  • 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
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