Having just talked about not combining arugula with sweet ingredients, I am going with this recipe anyway.  Strawberries of course are not purely sweet, but rather like tomatoes a delicate balance of acid and sugar. And the  lemon ricotta is tangy and salty.  You can substitute cooked beets for the strawberries.

Soak and drain 4 C. arugula leaves.  Spin dry.  Chop roughly.

Remove the zest from 1 lemon, then juice it.  Add half the zest and juice to 3/4 C. ricotta cheese and whisk to combine.  Add salt and pepper to taste.

Cut the stems of 1 basket of strawberries and then cut them in 2-4 pieces.  Toss with the remaining lemon zest and juice.

Toast 1/2 C. almonds and toss with the berries.  Toss the arugula leaves with the berries, then drizzle the dressing over the salad and toss again.