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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:
  • Total Time:
  • Servings: 4
Beet, Plum, and Ricotta Salad

Photography: Linda Pugliese

Source: Martha Stewart Living

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. 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. 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.

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