Friday, July 18, 2014

RECIPE: Beet, Plum & Ricotta Salad

 Difficulty Level: Easy

 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 wedges
 1/2 cup fresh ricotta (Fairway's cheese counter offers a delicious one made in West Haven, CT)
 3 tsp. champagne vinegar
 3 Tbs. olive oil
 1/2 tsp. coarse salt
 Freshly ground black pepper
 1/2 cup fresh basil leaves, torn


 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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