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Beet and Red Onion Salad with Ricotta-Provolone Topping

Karry Hosford
Yield 6 servings (serving size: 1 cup salad, about 1 tablespoon basil, and about 1 tablespoon cheese mixture)
To avoid ruby-red hands, peel beets under running water. Prepare and chill the salad a day or two ahead to allow the flavors to meld. Let stand at room temperature for 15 minutes, and prepare cheese mixture and chop basil right before serving.

Ingredients

  • 2 1/2 pounds small beets
  • 2 tablespoons red wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly sliced red onion
  • 1/2 serrano chile, seeded and thinly sliced
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup (1 ounce) finely shredded sharp provolone cheese
  • 2 teaspoons hot water
  • 1/3 cup thinly sliced fresh basil

Nutrition Information

  • calories 159
  • caloriesfromfat 29 %
  • fat 5.1 g
  • satfat 2.1 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 7.2 g
  • carbohydrate 23.2 g
  • fiber 6.2 g
  • cholesterol 11 mg
  • iron 1.9 mg
  • sodium 424 mg
  • calcium 135 mg

How to Make It

  1. Leave root and 1 inch of stems on beets; scrub with a brush. Pierce each beet 2 times with a sharp knife. Place beets in a large heavy-duty zip-top plastic bag, and seal halfway. Microwave at HIGH 20 minutes or until tender, rotating bag every 5 minutes. Remove bag from microwave; cool to room temperature. Remove beets from bag; reserve liquid in bag. Peel beets, and cut into 1/4-inch-thick slices.

  2. Combine reserved liquid, vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add beets, onion, and serrano; toss gently to coat.

  3. Combine ricotta, provolone, and hot water, stirring well. Sprinkle salad with basil; top with cheese mixture.