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.
3 beets (about 1 pound), scrubbed and trimmed
2 cups baby arugula
½ cup toasted walnuts
2 ounces crumbled ricotta salata
3 to 4 tablespoons Champagne Vinaigrette (page 95)
Nutritional information (1 CUP)
Calories 161 (68% from fat) / Carb. 10g / Pro. 4g / Fat 13g / Sat. Fat 2g / Chol. 4mg / Sod. 99mg / Calc. 62mg / Fiber 3g
Put beets onto the tray inside the steamer. Secure lid.
Select Vegetables, set timer for 30 minutes (large beets may take up to 40 minutes). Once timer expires, test the beets for doneness — they should be able to be easily pierced with the tip of a knife. Add additional time if necessary.
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.
Place wedges into a mixing bowl and toss with the remaining ingredients.
Taste and adjust seasoning as desired.