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Beet and Red Onion Salad with Ricotta-Provolone Topping

Beet and Red Onion Salad with Ricotta-Provolone Topping
Beet and Red Onion Salad with Ricotta-Provolone Topping might be just the side dish you are searching for. This gluten free, primal, and vegetarian recipe serves 6. One serving contains 141 calories, 7g of protein, and 5g of fat. Head to the store and pick up salt, serrano chile, extravirgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Leave root and 1 inch of stems on beets; scrub with a brush. Pierce each beet 2 times with a sharp knife.
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BeetBeet
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KnifeKnife
2
Place beets in a large heavy-duty zip-top plastic bag, and seal halfway. Microwave at HIGH 20 minutes or until tender, rotating bag every 5 minutes.
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BeetBeet
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Ziploc BagsZiploc Bags
MicrowaveMicrowave
3
Remove bag from microwave; cool to room temperature.
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MicrowaveMicrowave
4
Remove beets from bag; reserve liquid in bag. Peel beets, and cut into 1/4-inch-thick slices.
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BeetBeet
5
Combine reserved liquid, vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk.
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VinegarVinegar
PepperPepper
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
6
Add beets, onion, and serrano; toss gently to coat.
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BeetBeet
OnionOnion
7
Combine ricotta, provolone, and hot water, stirring well.
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ProvoloneProvolone
Ricotta CheeseRicotta Cheese
WaterWater
8
Sprinkle salad with basil; top with cheese mixture.
Ingredients you will need
CheeseCheese
BasilBasil
DifficultyHard
Ready In45 m.
Servings6
Health Score18
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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