Pluot and Beet Salad

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.