Beet and Nectarine Salad with Goat Cheese

Ingredients

• 4 nectarines (about 400 grams)

• 1 tablespoon olive oil

• 1 package (500 grams) cooked red beets

• 100 grams mixed salad greens

• 180 grams soft goat cheese, sliced

• 100 grams unsalted pecans

• 120 grams cherry tomatoes

• Extra: parchment paper, baking tray, and oven dish

For the dressing

• 1 tablespoon honey

• 1 tablespoon mustard

• 3 tablespoons oil

• Salt and pepper to taste

Instructions

1. Preheat the oven to 190°C.

2. Halve the nectarines, remove the pits, and slice them.

3. Place the slices in an oven dish and drizzle with olive oil.

4. Roast the nectarines in the preheated oven for 15 minutes, until softened.

5. Meanwhile, cut the beets into wedges and halve the cherry tomatoes.

6. Make the dressing by mixing honey, mustard, and oil. Season with salt and pepper to taste.

7. Line a baking tray with parchment paper and place the goat cheese slices on it.

8. Bake them in the oven for 5 minutes until slightly melted.

9. Assemble the salad by placing the greens in the center of a plate and drizzle with some dressing.

10. Top with cherry tomatoes, nectarines, and beet wedges.

11. Finish with the warm goat cheese slices, pecans, and an extra drizzle of dressing.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information