Nectarine and Goat Cheese Salad with Beet Dressing
Author: Pamela, adapted from Yotam Ottolenghi
Serves: 6
Ingredients
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)
Instructions
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.
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.
Saute the almonds in 1 teaspoon of olive oil and a pinch of salt for 3-4 minutes, then set aside to cool.
Halve the nectarines, remove the pit and slice each half into six slices. Slice the remaining beets into similar sized wedges.
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 https://pamelasalzman.com/nectarine-and-goat-cheese-salad-with-beet-dressing-recipe/