Beet and Red Onion Salad with Ricotta-Provolone Topping

Ingredients

• 2.5 pounds beets 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons olive oil extravirgin
• 0.3 cup basil fresh thinly sliced
• 0.5 cup part-skim ricotta cheese 
• 1 ounce sharp provolone cheese shredded finely
• 1.5 cups onion red thinly sliced
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 0.5  serrano chile seeded thinly sliced
• 2 teaspoons water hot

Equipment

• bowl
• knife
• whisk
• ziploc bags
• microwave

Directions

1. Leave root and 1 inch of stems on beets; scrub with a brush. Pierce each beet 2 times with a sharp knife.
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.
3. Remove bag from microwave; cool to room temperature.
4. Remove beets from bag; reserve liquid in bag. Peel beets, and cut into 1/4-inch-thick slices.
5. Combine reserved liquid, vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk.
6. Add beets, onion, and serrano; toss gently to coat.
7. Combine ricotta, provolone, and hot water, stirring well.
8. Sprinkle salad with basil; top with cheese mixture.