• 3 medium beets (mix red and yellow) trimmed, scrubbed, and quartered
  • 3 plums pitted and cut into wedges
  • 1/2 cup fresh ricotta cheese
  • 3 teaspoons ABQ Olive Oil Champagne Mimosa Vinegar
  • 3 Tablespoons ABQ Olive Oil extra virgin olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 cup fresh basil leaves, sliced


Place beets in a steamer basket or colander set in a sauce pan filled with 2 inches of simmering water. Cover and steam until beets are tender when pierced with a sharp knife, about 20 minutes. Let cool, then remove skins. Slice beets into small pieces.

Arrange beets. Plums and ricotta on a platter. Drizzle with vinegar and oil, and season with salt and pepper. Top with sliced basil leaves and serve immediately.