Beet, Plum, and Ricotta Salad

By LRay

Martha Stewart Living, July/August 2014, page 50.

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

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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

Preparation

Step 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.

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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.