Sweet Summer Salad with Nectarines and Beets

Salads | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sweet summer salad with nectarines and beets

Ingredients

Beetroot - 1 piece
Honey - 0.7 oz
Garlic - 1 clove
Dijon Mustard - 0.5 oz
Salt - to taste
Champagne Vinegar - 1 fl oz
Ground Black Pepper - to taste
Olive Oil - 4 fl oz
Chopped almonds - 1.4 oz
Napa Cabbage - 5 stalks
Arugula - 0.7 oz
Goat cheese - 4.2 oz
Nectarines - 4 pieces

Step by Step guide

Step 1

The most important thing for this sweet salad is good nectarines and quality cheese; then everything will turn out great! The beetroot is used for the dressing, so it should be bright, juicy, and red!

Step 2

Preheat the oven to 356°F. Wash the beetroot (do not peel!), wrap it in foil, and bake for two hours in the oven or until it becomes soft.

Step 3

For the dressing: place the chopped beetroot in a blender, add honey, mustard, garlic, vinegar, salt, and pepper. Blend for a few minutes, then add 1/4 of the olive oil and blend for a few more minutes. It should result in a thick, homogeneous mixture.

Step 4

Toast the almonds in butter with a pinch of salt for 3–4 minutes and let them cool. Carefully separate the Napa cabbage into leaves and take the youngest ones. Cut the nectarines in half and remove the pits, then cut them into several large wedges.

Step 5

Drizzle the bottom of the dish with the dressing, layer the Napa cabbage leaves on top, add a bit more dressing, then the cheese in cubes, arugula, and nectarines. Drizzle a little olive oil on top and around the edges, and sprinkle with almonds!