Reviews (1) Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: 4 stars 04/13/2018 I have made this recipe many times since it appeared in Martha Stewart Living, and it’s very good. I roast the beets in herbed olive oil in the oven (my preferred cooking method for beets), and use white wine vinegar instead of champagne vinegar, because that’s what is always in my pantry. I’ve made the recipe for several people, and they all really enjoyed it.
Back to Beet, Plum, and Ricotta Salad All Reviews for Beet, Plum, and Ricotta Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 beets-plums-ricotta-034-d111149.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 beets-plums-ricotta-034-d111149.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
beets-plums-ricotta-034-d111149.jpg
beets-plums-ricotta-034-d111149.jpg
Ingredients
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
Directions
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.
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.
Reviews (1)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 4 stars 04/13/2018 I have made this recipe many times since it appeared in Martha Stewart Living, and it’s very good. I roast the beets in herbed olive oil in the oven (my preferred cooking method for beets), and use white wine vinegar instead of champagne vinegar, because that’s what is always in my pantry. I’ve made the recipe for several people, and they all really enjoyed it.
Reviews (1)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 4 stars 04/13/2018 I have made this recipe many times since it appeared in Martha Stewart Living, and it’s very good. I roast the beets in herbed olive oil in the oven (my preferred cooking method for beets), and use white wine vinegar instead of champagne vinegar, because that’s what is always in my pantry. I’ve made the recipe for several people, and they all really enjoyed it.Martha Stewart Member
Rating: 4 stars 04/13/2018
I have made this recipe many times since it appeared in Martha Stewart Living, and it’s very good. I roast the beets in herbed olive oil in the oven (my preferred cooking method for beets), and use white wine vinegar instead of champagne vinegar, because that’s what is always in my pantry. I’ve made the recipe for several people, and they all really enjoyed it.
Rating: 4 stars
All Reviews for Beet, Plum, and Ricotta Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beet, Plum, and Ricotta Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
