Beet And Red Onion Salad With Ricotta-Provolone Topping

• 2 1/2 pounds small beets
• 2 tablespoons red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups thinly sliced red onion
• 1/2 serrano chile, seeded and thinly sliced
• 1/2 cup part-skim ricotta cheese
• 1/4 cup (1 ounce) finely shredded sharp provolone cheese
• 2 teaspoons hot water
• 1/3 cup thinly sliced fresh basil

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

beets, red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, red onion, serrano chile, ricotta cheese, provolone cheese, water, fresh basil

Taken from www.myrecipes.com/recipe/beet-red-onion-salad-with-ricotta-provolone-topping (may not work)