Pluot and Beet Salad

pluot-beet-salad
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 148 calories
    • Fat 9 g
    • Sat Fat 4 g
    • Cholesterol 11 mg
    • Sodium 227 mg
    • Protein 5 g
    • Carbohydrate 11 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 66 mg

Heat 6 cups water and beets in a small saucepan over medium-high heat. Bring to a boil and cook until beets are fork tender, 20-25 minutes. Drain. Let cool 5 minutes, peel and cut into wedges.

Toss together beets, pluots, olive oil and basil. Top with goat cheese, salt and almonds.

Ingredients

  1. Check 3 medium golden beets, trimmed
  2. Check 2 pluots, sliced
  3. Check 1 tablespoon olive oil
  4. Check ¼ cup torn basil
  5. Check 2 ounces goat cheese, crumbled
  6. Check ¼ cup sea salt flakes
  7. Check 2 tablespoons chopped toasted almonds

Directions

  1. Heat 6 cups water and beets in a small saucepan over medium-high heat. Bring to a boil and cook until beets are fork tender, 20-25 minutes. Drain. Let cool 5 minutes, peel and cut into wedges.
  2. Toss together beets, pluots, olive oil and basil. Top with goat cheese, salt and almonds.