Time: 30 minutes
Servings: 4
3 medium beets (red
or golden variety), trimmed, scrubbed & quartered
2-3 medium plums (I
used red plums), pitted & cut into thin wedges1/2 cup fresh ricotta (Fairway's cheese counter offers a delicious one made in
3 tsp. champagne vinegar
3 Tbs. olive oil
1/2 tsp. coarse salt
Freshly ground black pepper
1/2 cup fresh basil leaves, torn
Instructions:
1. Place beets in a
steamer basket inside a saucepan filled with 2 inches of simmering water. Cover
and steam until beets are tender when pierced with a sharp knife, about 20
minutes.
2. Let beets cool,
then use paper towels to rub off the skins. The skins will slide off easily.
Slice beets into smaller wedges.
3. Arrange beets,
plums and ricotta on a large plate/platter. Drizzle with vinegar & oil, and
season with salt & pepper. Top with basil leaves, and serve immediately.
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