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The Summeriest Beet, Plum, and Ricotta Salad

June 20, 2014

Beet-Plum and Fresh Ricotta Salad

Looking for new and healthy ways to make use of creamy ricotta cheese? Fresh ricotta adds a rich and delicious layer in this sublime salad with earthy beets and tart-sweet plums. A single serving of Ricotta cheese is a good source of Vitamin A and B12, along with Omega-3’s. Enjoy this nutritious summer salad at the beach or pool side!

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

1. 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.

2. 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.

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