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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 steam case . Insert the tray . Put the beets onto the
tray . Close the steam case and microwave for about 12 minutes (time may vary depending on the size
of the beets) .
2 .
Remove steam case 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 . Alternatively, beets can be steamed in the steam case in
the oven at 350ºF until they can be easily pierced with the tip of a knife, about 1 hour .
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
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