Nectarines and beets salad
A salad full of vitamins, containing beetroot combined with nectarines, spinach and camembert cheese. It is great as a lunch at home, but also to take to work with you. I drizzled the salad with a light dressing made from olive oil, honey and lemon juice.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for beets and nectarines salad.
- 250 g cooked beetroots
- 2 big nectarines
- 50 g fresh spinach
- 100 g Camembert cheese
- 2 tablespoons of : sunflower seeds, pine nuts and pumpkin seeds
Dressing:
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 2 tablespoons of honey (flower flavour)
- a pinch of salt
- a pinch of black pepper
How to make nectarines and beets salad.
Dice the beets into small cubes. Cut the nectarines and the camembert cheese into same small cubes as the beets. Line the serving platter with spinach and place the chopped ingredients on it.
Combine salt, pepper, olive oil, lemon juice, and honey in a cup. Pour the dressing over the ingredients on the serving platter. Sprinkle the top with sunflower seeds, pine nuts and pumpkin seeds.
Good to know when making beets and nectarines salad.
The beets should be cooked with their skin on. Peel them only after they are cooked and cooled down.
You can replace the nectarines with peaches. If you don’t have fresh fruits, canned ones will work just as well in this salad.
Are you looking for salads with beets? If so, try our recipe for Beetroot buns.
