Loading ...
Loading ...
Loading ...
9
Steamed Beet Salad with Roasted Walnuts and Ricotta Salata
The saltiness of the cheese combines nicely with the sweetness of the beets and walnuts in this
eye- catching salad, plus steaming makes peeling whole beets a breeze.
Makes about 6 cups
1 bunch red or yellow medium beets (about 1 pound), scrubbed and trimmed
2 cups baby arugula
½ cup toasted walnuts, roughly chopped
2 ounces ricotta salata, crumbled
3 to 4 tablespoons Champagne Vinaigrette
1. Put 2 tablespoons water into the bottom of the steamer. Insert the tray. Put the beets onto the
tray. Close the steamer and microwave for about 12 minutes (time may vary depending on the size of
the beets).
2. Remove steamer from microwave, carefully open and let sit in the open position for 1 minute.
3. Peel the beets with a paring knife; the skin should easily pull away from the flesh of the beet. Once
peeled, cut the beets into small wedges.
4. Place wedges into a mixing bowl and toss with the remaining ingredients.
5. Taste and adjust seasoning as desired.
*Suggested time is based on an 800-watt microwave.
Nutritional information per serving (based on 6 servings):
Calories 161 (68% from fat) • Carb. 10g • Pro. 4g • Fat 13g • Sat. fat 2g
Chol. 4mg • Sod. 99mg • Calc. 62mg • Fiber 3g
Loading ...
Loading ...
Loading ...