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+ servings

Nectarine and Goat Cheese Salad with Beet Dressing

Servings: 6
Author: Pamela, adapted from Yotam Ottolenghi

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
  • 1/3 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.