BEET & STONE FRUIT SALAD

 

Beet & Stone Fruit Salad

 

Print

Prep time

2 mins

Cook time

38 mins

Total time

40 mins

 

Author: Tribal Chef

Serves: 2

Ingredients

• 1 large beet
• 1 oz goat cheese
• 1 nectarine
• 3 tbsp of balsamic vinegar
• fresh mint (optional)

Instructions

1. Cut off the stalk of the beet (leave about an inch on).
2. Place beet in pot and cover with water (with two inches to spare)
3. Bring to a boil, then reduce heat to medium. Cook for 30 minutes.
4. Once the beet can be easily punctured by a knife, remove and let cool.
5. Rub the skin off and cut the ends.
6. Slice beet and nectarine.
7. Drizzle with balsamic vinegar.
8. Crumble goat cheese on top.
9. *Add some fresh mint for a bit of zest.

Notes

In order to retain flavor and contain color, leave an inch of the stalk on and do not puncture the skin before boiling.

Nutrition Information

Serving size: 285g Calories: 140 Fat: 5.4g Carbohydrates: 17.3g Sugar: 14.4g Sodium: 88mg Fiber: 2.2g Protein: 5.9gCholesterol: 15mg

7:33 PM