No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Beet, Plum, and Ricotta Salad

Earthy beets are paired with tart-sweet plums in this sublime salad. Fresh ricotta adds a creamy, delicious layer.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4
Photography: Linda Pugliese

advertisement

advertisement

Ingredients

  • 3 medium beets (such as a mix of red, yellow, and Chioggia), trimmed, scrubbed, and quartered
  • 3 plums, pitted and cut into wedges
  • 1/2 cup fresh ricotta
  • 3 teaspoons champagne vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 cup fresh basil leaves

Directions

  1. Step 1

    Place beets in a steamer basket or colander set in 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. Let cool, then remove skins. Slice beets into small pieces.

  2. Step 2

    Arrange beets, plums, and ricotta on a platter. Drizzle with vinegar and oil, and season with salt and pepper. Top with basil leaves, and serve immediately.

Source
Martha Stewart Living

Related Topics

advertisement

advertisement