Beet, Plum and Ricotta Salad

By courtneyepowell

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

Details

Servings 4
Adapted from marthastewart.com

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.

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.