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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (1)

13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
I have made this recipe many times since it appeared in Martha Stewart Living, and it’s very good. I roast the beets in herbed olive oil in the oven (my preferred cooking method for beets), and use white wine vinegar instead of champagne vinegar, because that’s what is always in my pantry. I’ve made the recipe for several people, and they all really enjoyed it.