BEET SALAD
6 beets
fresh basil
1/2 cup ricotta
arugula
balsamic vinegar
oil
salt and pepper
Boil beets for about 20 min, or until able to stick fork through the beet. Remove beets from water. Allow beets to cool. Peel skin off beets and slice. 2-4 cups arugula in salad bowl, or handful on individual plates. Place beets over greens, top with ricotta cheese, and chopped basil. Drizzle with balsamic vinegar, oil, salt, and pepper.
1 comment:
Ah, boil the beets! I'm thinking that's the reason for the better texture than roasting them. And the skin probably comes off more easily.
Such a natural pair for the ricotta!
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