Sweet summer salad with nectarines and beets
4 servings
30 minutes
Sweet summer salad with nectarines and beets is a refined dish of Italian cuisine that combines vibrant flavors and fresh ingredients. Its origin is linked to the tradition of Mediterranean gastronomy, where fruits are often used in salads to add sweetness and balance. Roasted beets create a rich velvety dressing with honey notes, while gorgonzola adds a savory creamy depth. Crispy leaves of Chinese cabbage, fresh arugula, and toasted almonds harmoniously complement the composition. This salad is perfect for a summer dinner on the terrace or a light snack, bringing joy of freshness and natural sweetness. It pairs wonderfully with white wines like Sauvignon Blanc or Pinot Grigio, enhancing fruity and nutty nuances.
1
The most important thing for this sweet salad is good nectarines and quality cheese; then everything will work out! Beets are used for dressing, so they should be bright, juicy red!
2
Preheat the oven to 180 degrees. Wash the beetroot (do not peel!) wrap it in foil and bake for two hours or until it becomes soft.
- Beetroot: 1 piece
3
For the dressing: place chopped beetroot in a blender, add honey, mustard, garlic, vinegar, salt and pepper. Blend for a few minutes, then add 1/4 olive oil and blend for a few more minutes. It should result in a thick, homogeneous mixture.
- Beetroot: 1 piece
- Honey: 20 g
- Dijon mustard: 15 g
- Garlic: 1 clove
- White wine vinegar: 25 ml
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 120 ml
4
Roast the almonds in butter with a pinch of salt for 3-4 minutes and let cool. Carefully separate the Chinese cabbage into leaves and take the youngest ones. Cut the nectarines in half and remove the pits, then cut into a few large pieces.
- Almond: 40 g
- Salt: to taste
- Napa cabbage: 5 stem
- Nectarines: 4 pieces
5
Pour dressing at the bottom of the dish, layer with Chinese cabbage leaves on top, add some more dressing, then cheese cubes, arugula and nectarines, drizzle a bit of olive oil on top and around the edges, sprinkle with almonds!
- Olive oil: 120 ml
- Napa cabbage: 5 stem
- Gorgonzola cheese: 120 g
- Rocket (arugula): 20 g
- Nectarines: 4 pieces
- Almond: 40 g
