Karry Hosford
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.

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

AltheaVet's Review

September 10, 2013
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.

JanieV's Review

August 09, 2010
This is one of those recipes that gives you a lot of bang for your buck - great flavor and really easy to make. I use the microwave to avoid heating up the house with the oven and to make this a quick week night option - I, too, was wary of the plastic, so I heat them in a glass bowl covered w/ a plate to keep the juices in. I also have never made this with provolone topping, but use either soft goat cheese or crumbled feta, and serve it over mixed salad greens or lettuce. Have served to company with great reviews.