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Sweet summer salad

Velvety sweet beet dressing drapes crisp endive and juicy nectarines.
Almond crunch and a bright mustard-garlic tang make every bite pop.
Colorful, glossy, and summery—summer on a plate, ready to share.

side dish ⏱ 180 min 510 kcal / portion 34.0 g carbs / portion (estimated) vegetarian glutenmilkmustardtree nuts 🔗 Original source

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Sweet summer salad
v2 · rb0e705f985 20260727Z1751 Sweet Summer Salad 🥗 🔥 preheat the oven to 180°C 🔥 ⏱ 2 h bake the beetroot until very soft, then peel it process the beetroot with honey, mustard, garlic, and vinegar, then salt and pepper into a smooth dressing incorporate a quarter of the olive oil at a time to make the dressing smooth and homogenous 🍳 ⏱ 3-4 min sauté the almonds in butter with a pinch of salt, then cool 🔪 trim the base of the endive and separate the leaves 🔪 halve the nectarines, remove the stone, and cut into wedges 🍽 spoon some beetroot dressing in a circle in the centre of a serving plate and top with endive leaves 🍽 drizzle oil and arrange the nectarine wedges, rocket, and gorgonzola inside the leaves 🍽 drizzle more oil around and about and sprinkle with almonds 1 piece beetroot 120 ml olive oil 1 piece endive 4 pieces nectarine 20 g honey 15 g mustard 1 piece garlic 25 ml cider vinegar 15 ml white wine vinegar salt to taste pepper to taste 20 g rocket 120 g gorgonzola 40 g almond 10 g butter 120 ml olive oil rocket, gorgonzola olive oil almond, butter olive oil
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Preparation steps

  1. preheat the oven to 180°C
  2. bake the beetroot for 2 hours until very soft, then peel it
  3. process the beetroot with honey, mustard, garlic, and vinegar, then salt and pepper into a smooth dressing
  4. incorporate a quarter of the olive oil at a time to make the dressing smooth and homogenous
  5. sauté the almonds in butter with a pinch of salt for 3-4 minutes, then cool
  6. trim the base of the endive and separate the leaves
  7. halve the nectarines, remove the stone, and cut into wedges
  8. spoon some beetroot dressing in a circle in the centre of a serving plate and top with endive leaves
  9. drizzle oil and arrange the nectarine wedges, rocket, and gorgonzola inside the leaves
  10. drizzle more oil around and about and sprinkle with almonds

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