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Nectarine & Goat Cheese Salad with Beet Dressing Recipe

Nectarine & Goat Cheese Salad with Beet Dressing Recipe

There’s something so irresistible about the combination of sweet and savory, and this beautiful salad from Pamela Salzman gets it just right. A medley of wonderfully balanced flavors, it’s just perfect for this time of year, when juicy nectarines are still in season. XXJKE

Nectarine & Goat Cheese Salad with Beet Dressing Recipe 0
Recipe

Nectarine and Goat Cheese Salad with Beet Dressing Recipe

  • Servings: 6 people
  • Units:
  • Course: Salads

Ingredients

  • 1 beet small, for the dressing and 2-3 more for the salad, if desired
  • 1 tbsp honey raw, or pure maple syrup
  • 1 1/2 tsp mustard dijon
  • 1 clove garlic small
  • 2 tbsp apple cider vinegar raw, preferably unpasteurized
  • 1/2 tsp salt sea salt
  • A few grinds pepper black
  • 1/2 cup 118 ml olive oil unrefined, cold-pressed extra virgin + 1 teaspoon for almonds
  • 1/3 cup 79 ml almonds raw, whole, roughly chopped
  • 2 nectarine medium, ripe but firm
  • 2 oz 57 g mixed greens
  • 3 oz 85 g cheese feta or goat cheese, crumbled (optional)

Preheat the oven to 400 degrees. Wash the beets, place in an oven-proof baking dish with 1⁄2 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 1⁄2 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.

Sauté 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.