Beet & Nectarine Salad with Toasted Nuts
Summer salads are easy to make and are so appealing to look at. This light dish can be made in different ways - sub in peaches or oranges instead of nectarines, use walnuts instead of almonds, sprinkle with another favourite cheese (or leave it out to make it a vegan meal) or add a bottom layer of chickpeas, farro, quinoa or other grain to make it more substantial. The flavourful dressing unites the fruit and the beets for a pleasing seasonal repast. Some ideas for this recipe came from A Taste of Home, but don't be shy to experiment.
Click on the links for more main dishes that include lentils and chickpeas and vegetable options that can be turned into mains.
Ingredients
3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh baby spinach or torn mixed salad greens
2 medium nectarines or peaches, sliced (peeled or not)
Crumbled goat cheese, feta, blue cheese or other cheese
1/2 cup chopped almonds, walnuts or other nuts, toasted
Method
Preheat oven to 425°. Scrub the beets and cut the tops off. Wrap the beets in foil. Place the on a baking sheet.
Bake 50-60 minutes or until tender when pierced with a fork. Remove the foil and let them cool completely. Peel the beets and cut them into slices or wedges.
Cut the nectarine into slices. Set aside.
In a small bowl, whisk the oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended thoroughly.
Line a platter with the arugula, spinach or salad greens.
Arrange the beets on top of the greens, Arrange the nectarines on top of the beets.
Crumble the goat cheese or feta on top of the nectarines.
Drizzle with vinaigrette over the cheese, nectarines and beets.
Sprinkle the salad with the toasted nuts.
Summer salads are easy to make and are so appealing to look at. This light dish can be made in different ways - sub in peaches or oranges instead of nectarines, use walnuts instead of almonds, sprinkle with another favourite cheese (or leave it out to make it a vegan meal) or add a bottom layer of chickpeas, farro, quinoa or other grain to make it more substantial. The flavourful dressing unites the fruit and the beets for a pleasing seasonal repast. Some ideas for this recipe came from A Taste of Home, but don't be shy to experiment.
Click on the links for more main dishes that include lentils and chickpeas and vegetable options that can be turned into mains.
Ingredients
3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh baby spinach or torn mixed salad greens
2 medium nectarines or peaches, sliced (peeled or not)
Crumbled goat cheese, feta, blue cheese or other cheese
1/2 cup chopped almonds, walnuts or other nuts, toasted
Method
Preheat oven to 425°. Scrub the beets and cut the tops off. Wrap the beets in foil. Place the on a baking sheet.
Bake 50-60 minutes or until tender when pierced with a fork. Remove the foil and let them cool completely. Peel the beets and cut them into slices or wedges.
Cut the nectarine into slices. Set aside.
In a small bowl, whisk the oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended thoroughly.
Line a platter with the arugula, spinach or salad greens.
Arrange the beets on top of the greens, Arrange the nectarines on top of the beets.
Crumble the goat cheese or feta on top of the nectarines.
Drizzle with vinaigrette over the cheese, nectarines and beets.
Sprinkle the salad with the toasted nuts.