This was great! It is good plain or you can use it mixed with a bag of salad mix. The cheese topping is a nice addition but the beets and onions are delicious without it if you are feeling like something a bit lighter.
Beet and Red Onion Salad with Ricotta-Provolone Topping
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.
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- Calories: 159
- Calories from fat: 29%
- Fat: 5.1g
- Saturated fat: 2.1g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 7.2g
- Carbohydrate: 23.2g
- Fiber: 6.2g
- Cholesterol: 11mg
- Iron: 1.9mg
- Sodium: 424mg
- Calcium: 135mg
- 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
- 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.
- 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.
- Combine ricotta, provolone, and hot water, stirring well. Sprinkle salad with basil; top with cheese mixture.
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