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