Nectarine and Goat Cheese Salad with Beet Dressing
Serves: 6
  • 1 small beet for the dressing and 2-3 more for the salad, if desired
  • 1 Tablespoon raw honey or pure maple syrup
  • 1 ½ teaspoons Dijon mustard
  • 1 small garlic clove
  • 2 Tablespoons raw apple cider vinegar, preferably unpasteurized
  • ½ teaspoon sea salt
  • few grinds of black pepper
  • ½ cup unrefined, cold-pressed extra-virgin olive oil + 1 teaspoon for almonds
  • ⅓ cup raw whole almonds, roughly chopped
  • 2 medium nectarines, ripe but firm
  • 8 ounces mixed greens
  • 3 ounces feta or goat cheese, crumbled (optional)
  1. Preheat the oven to 400 degrees. Wash the beets, place in an oven-proof baking dish with ½ inch of water and cover the dish tightly with foil. Roast for 45-50 minutes, or until very soft. A paring knife should pierce the beets easily. Peel when cool enough to handle.
  2. To make the dressing, put one small beet, honey, mustard, garlic, vinegar, salt and pepper in a food processor fitted with a steel blade. Process for a few seconds, then with the motor running, pour ½ cup oil through the feed tube. The dressing should be smooth and emulsified. This recipe makes more dressing than you’ll need for this salad.
  3. Saute the almonds in 1 teaspoon of olive oil and a pinch of salt for 3-4 minutes, then set aside to cool.
  4. Halve the nectarines, remove the pit and slice each half into six slices. Slice the remaining beets into similar sized wedges.
  5. Assemble the greens on a serving platter and lightly drizzle with some dressing. Toss to coat. Arrange the nectarines and beets on top and sprinkle with the almonds and (optional) cheese. Drizzle a touch more dressing, if desired.
Recipe by Pamela Salzman at