Roasted Beet & Nectarine Salad with a Citrus Vinaigrette

Re-publishing this five year old recipe with updated photos because it is still a summer favorite!
IMG_4583Adapted from a Pillsbury recipe.

Salad Ingredients

  • 2-3 medium beets
  • 6 cups mixed salad greens
  • 2 nectarines, sliced
  • 2 oz goat cheese, crumbled
  • 2 Tbsp almonds, toasted (optional)

Dressing Ingredients

  • 3 T quality olive oil
  • 2 T orange juice
  • 1 tsp dijon mustard
  • 1/4 tsp salt

1. Heat oven to 425°F. Remove greens from beets, leaving about 1/2″ stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on a cookie sheet for 60-75 minutes. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2″ wide wedges. I personally like to wear disposable gloves when handling beets to prevent red-hand-syndrome.

2. Put the last four ingredients in a mason jar and shake shake shake. I often double the dressing amount to have extra for the week.

3. To toast almonds, spread in a single layer on a cookie sheet and place in still-warm oven for a few minutes, shake them around, and put them back in the oven for a few more minutes.

4. Assemble salads and drizzle dressing over the top. Serve immediately.

Makes 2 entree-sized portions or 4 side-salad portions.

IMG_4585

The printable:

Roasted Beet and Nectarine Salad with a Citrus Vinaigrette
 
Cook time
Total time
 
Adapted from a Pillsbury recipe. Makes 2 entree-sized portions or 4 side-salad portions.
Ingredients
  • 2-3 medium beets
  • 6 cups salad greens
  • 2 nectarines, sliced
  • 2 oz goat cheese, crumbled
  • 2 Tbsp almonds, toasted (optional)
  • 3 T quality olive oil
  • 2 T orange juice
  • 1 tsp dijon mustard
  • ¼ tsp salt
Instructions
  1. Heat oven to 425°F. Remove greens from beets, leaving about ½" stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on a cookie sheet for 60-75 minutes. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into ½" wide wedges. I personally like to wear disposable gloves when handling beets to prevent red-hand-syndrome.
  2. Put the last four ingredients in a mason jar and shake shake shake. I often double the dressing amount to have extra for the week.
  3. To toast almonds, spread in a single layer on a cookie sheet and place in still-warm oven for a few minutes, shake them around, and put them back in the oven for a few more minutes.
  4. Assemble salads and drizzle dressing over the top. Serve immediately.

 

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