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.

Sharon Sanders
Recipe by Cooking Light June 2004

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Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 1 cup salad, about 1 tablespoon basil, and about 1 tablespoon cheese mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

159 calories; calories from fat 29%; fat 5.1g; saturated fat 2.1g; mono fat 1.7g; poly fat 0.3g; protein 7.2g; carbohydrates 23.2g; fiber 6.2g; cholesterol 11mg; iron 1.9mg; sodium 424mg; calcium 135mg.