Are you looking for another recipe for a bright and satisfying summer salad? Look no further!
This beet and nectarine recipe offers a way to incorporate sweet summer stone fruit, nectarines into a seasonal dinner or side salad. You could also substitute peaches or plums for the nectarines if those are more readily available in your area.
I do not provide amounts for each ingredient in this recipe. It is fun to stay flexible and learn to cook without recipes and look instead to the ingredients and their natural flavors to cue you on what may be needed to enhance their goodness.
You will need to purchase fresh beets. Either red beets or golden beets will work for the beet and nectarine salad. You may also choose to combine red and golden beets which results in a colorful plate.
After the beets are roasted until tender, peel the beets and set aside to cool. Cut the beets into wedges. You can either make the salad in a bowl, on individual plates, or display the beet salad on a bed of lettuce on a platter.
Toss the beets with some sherry vinegar and olive oil. Season with a couple of pinches of sea salt and a few grinds of black pepper. Taste to see if you need more seasoning, vinegar, or oil, and adjust.
I always like to display the beautiful multicolored roasted beets on a platter lined with lettuce. Next add the peeled and sliced nectarines or stone fruit of your choice. Finally sprinkle with a little feta or mozzarella which would also pair well with this refreshing salad.
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