Peach and Beet Salad
Ingredients
Dressing
-
1
tsp
Dijon mustard
-
1½
tsp
honey
-
¼
tsp
kosher salt
-
to taste
freshly ground pepper
-
¼
cup
cider vinegar
-
½
cup
extra virgin olive oil
Salad
-
1
lb
beets
-
2
T
pine nuts
-
2
peaches
-
4
oz
goat cheese
-
small handful
basil
-
to taste
dressing
Instructions
- Preheat the oven to 450ºF.
- Whisk together the mustard, honey, salt, pepper, and vinegar for the dressing. Gradually add olive oil while whisking, but do not emulsify. Set aside.
- Trim the greens from the beets and place them in a shallow pan with water. Cover with foil and roast in the oven for 45 minutes. Allow to cool completely.
- Toast the pine nuts in a skillet over medium-high heat until golden. Set aside.
- Peel the cooled beets and slice them into wedges. Place on a serving platter.
- Slice the peaches and add them to the platter, alongside the beets.
- Crumble goat cheese over the salad, sprinkle with pine nuts, and add basil leaves.
- Season with salt and pepper, and drizzle dressing over the top. Serve without tossing, passing extra dressing on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
6g
Sodium
200mg
Cholesterol
15mg
You might also like