Beet Plum And Ricotta Salad Recipes

BEET, PLUM, AND RICOTTA SALAD

Beet, Plum, and Ricotta Salad image

Earthy beets are paired with tart-sweet plums in this sublime salad. Fresh ricotta adds a creamy, delicious layer.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 179 g, Cholesterol 13 g, Fat 13 g, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 231 g

ROASTED BEETS, PLUM & PECAN SALAD

Roasted beets, plum & pecan salad image

The earthiness of beetroot complements the sweet yet tart plums and toasted pecans in this side salad. Pair with lamb for an autumnal feast

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Side dish

Time 30m

Yield serves 3 - 4, as a side

Number Of Ingredients 8

Ingredients

4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles
1 tbsp olive oil
4 ripe plums (about 200g), cut into wedges
60g pecans, toasted and roughly chopped
1 small pack mint, leaves picked, some reserved for garnish
1 ½ tbsp extra virgin olive oil
½ tbsp red wine vinegar
½ tbsp pomegranate molasses

Steps:

Heat oven to 200C/180C fan/gas 6.Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer. Roast for 15 mins until tender.
While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.
To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.

Nutrition Facts : Calories 246 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.2 milligram of sodium

BEET SALAD WITH PLUMS AND GOAT CHEESE

Beet Salad with Plums and Goat Cheese image

Categories Salad Cheese Fruit Vegetable Appetizer Roast Picnic Vegetarian Dinner Lunch Goat Cheese Plum Spinach Beet Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

12 2-inch-diameter beets, tops trimmed
1/2 cup white wine vinegar
1 teaspoon sugar
1/2 cup vegetable oil
1/4 cup walnut oil or olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 1/2 6-ounce bags fresh baby spinach leaves
8 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS

Beet Salad with Ricotta Salata and Black Olive Croutons image

Provided by Barbara Lynch

Categories Salad Cheese Leafy Green Olive Vegetable Side Roast Vegetarian Beet Fall Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

For croutons
2 tablespoons prepared black olive paste (not tapenade)
1 tablespoon extra-virgin olive oil
2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)
For salad
3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch
3 ounces frisée (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)
1/4 pound ricotta salata
For vinaigrette
1/3 cup finely chopped shallot
1 1/2 tablespoons whole-grain mustard
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
3 tablespoons grapeseed oil

Steps:

Make croutons:
Put oven rack in middle position and preheat oven to 400°F.
Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
Roast beets for salad:
Increase oven temperature to 425°F.
Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
Make vinaigrette while beets cool:
Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
Assemble salad:
Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.

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