AugusT 2023

Late Summer Beet and Nectarine Salad with Vintner’s Labor of Love White

Looking for a fresh and tasty late summer salad with veggies and fresh fruit? You have found it! I LOVE the combination of root veggies on a salad, roasted chickpeas adding a bit of texture and topped with ripe nectarines that really make this salad pop. The dressing is light, citrusy, with a little kick. What a lovely way to eat fresh in-season produce, so yummy! Served with the delightful vintner’s labor of Love White, serve chilled. You won’t be disappointed!

Enjoy!

Ingredients

Dressing

  • ¼ cup avocado oil, divided (TRY: Chosen Foods Avocado Oil)

  • 1 clove garlic, minced

  • ½ tsp chipotle chile powdee

  • sprinkle of red pepper flakes, optional

  • 1 tbsp lime zest + 3 tbsp fresh lime juice

  • 1 tbsp apple cider vinegar

  • 1 tsp raw honey

  • ¼ tsp sea salt

  • ⅛ tsp ground black pepper

Salad

  • 4 red and/or golden beets, peeled and diced

  • 1 large peeled sweet potato, diced,

  • 2 tbsp avocado oil, divided

  • 1/4-1/2 tsp sea salt

  • ¼ tsp ground black pepper

  • 1 15-oz BPA-free can unsalted chickpeas, drained, rinsed and dried

  • 2 heads of largely chopped Romain

  • 2 cups chopped large leafed spinach

  • 1 tbsp apple cider vinegar

  • 1 large carrot, sliced or spiralized

  • 2 nectarines, pitted, cut into ¼-inch wedges

  • ¼ cup roasted, salted pumpkin seeds

Method

1. Prepare dressing: In a small skillet, combine 1 tbsp oil, garlic and chile powder. Cook mixture on low until sizzling for 30 seconds, then transfer to a glass jar. Add 3 tbsp oil along with remaining dressing ingredients. Cover and shake to combine.

2. Prepare salad: Preheat oven to 400ºF. Line a baking sheet with parchment. Toss beets with 1 tbsp oil, ¼ tsp salt and pepper. Prepare beets and sweet potatoes in separate bowls or potatoes first, then beets. Spread beets over prepared baking sheet and roast until fork-tender, 25 -35 minutes, stirring once or twice. (NOTE: If using both red and gold beets, as well as for the sweet potatoes, place on opposite sides of the same tray.) Let cool.

3. Reduce oven temperature to 350ºF; line a new baking sheet with parchment. In a bowl, toss chickpeas with remaining 1 tbsp oil and ¼ tsp salt. Spread onto prepared sheet; roast until golden and slightly crisp, 20-25 minutes, stirring a few times. Let cool.

4. To a large bowl add chopped Romain and Spinach . Add carrot, nectarine. Sprinkle with salt, optional. Top with beets, sweet potato, chickpeas, seeds and cheese (if using) just before serving. Add dressing a nd serve. If desired, dress each salad plate individually, nectarines and veggies will stay intact.

Notes: add-ons, 2 oz grated ricotta salata, or crumbled full-fat feta or ricotta cheese

MAKE AHEAD: Food prep all ingredients, storing in separate containers, keeping fresh for 2-3 days, slicing nectarines just before serving.

Credits: Recipe Beth Lipton, Clean Eating Magazine

Michelle AhlersComment