Beet And Red Onion Salad With Ricotta-Provolone Topping Recipe

Name: Beet And Red Onion Salad With Ricotta-Provolone Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds small beets, 2 tablespoons red wine vinegar, 2 teaspoons extravirgin olive oil, 1/2 teaspoon salt, and more.

Yes, Beet And Red Onion Salad With Ricotta-Provolone Topping falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet And Red Onion Salad With Ricotta-Provolone Topping

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