Best 3 Nectarine And Beet Salad Recipes

Looking for a unique and refreshing summer salad recipe? Look no further than nectarine and beet salad! This colorful and flavorful dish is packed with sweet nectarines, earthy beets, tangy goat cheese, and crunchy walnuts. It's also tossed in a light and flavorful honey-balsamic dressing that brings all the flavors together. Whether you're serving it as a side dish or a main course, this salad is sure to impress your taste buds. Here are some tips for making the best nectarine and beet salad:

Let's cook with our recipes!

ROASTED BEETS AND NECTARINE SALAD

Roasted Beets and Nectarine Salad image

For a side dish that's both sweet and striking, this duo can't be beat.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium beets (about 1 lb)
4 cups mixed spring greens
2 nectarines, sliced
1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
2 tablespoons walnuts, toasted*
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons finely chopped onion
1 teaspoon Dijon mustard
1/4 teaspoon salt

Steps:

Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
In small bowl, mix dressing ingredients with wire whisk.
In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g

NECTARINE AND BEET SALAD

Nectarine and Beet Salad image

Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

2 packages (5 ounces each) spring mix salad greens
2 medium nectarines, sliced
1/2 cup balsamic vinaigrette
1 can (14-1/2 ounces) sliced beets, drained
1/2 cup crumbled feta cheese

Steps:

In a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately.

Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE

Chicken Salad With Nectarines and Goat Cheese image

Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.

Provided by Ali Slagle

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 to 2 pounds ripe but firm nectarines, pitted and sliced (4 to 6)
1 large shallot, thinly sliced
6 tablespoons lemon juice, plus more to taste (from 2 lemons)
Kosher salt and black pepper
1 cup buttermilk, plus more as needed
8 ounces goat cheese, preferably herbed, at room temperature
1 tablespoon lemon zest
3 to 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
1 to 2 cups lightly crushed pita chips
1/4 cup extra-virgin olive oil, plus more to taste
8 to 10 ounces salad greens, such as mature spinach, arugula or watercress

Steps:

In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.

Tips:

For the best flavor, use ripe, in-season nectarines and beets.
Beets can be roasted or boiled until tender. If roasting, be sure to wrap them in foil to prevent them from drying out.
To make the dressing, whisk together olive oil, vinegar, honey, salt, and pepper. For a creamier dressing, add a dollop of Greek yogurt or sour cream.
Assemble the salad by layering the nectarines, beets, arugula, and dressing in a bowl. Top with goat cheese and walnuts for a final touch.
This salad can be served immediately or chilled for later.

Conclusion:

This nectarine and beet salad is a delicious and refreshing dish that is perfect for summer. The sweet nectarines, earthy beets, peppery arugula, and creamy goat cheese come together to create a flavor combination that is both unique and satisfying. This salad is also very easy to make, making it a great option for busy weeknights.