Beetroot and nectarine salad

Beetroot and nectarine salad
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 4 red beetroot
  • 4 yellow beetroot
  • 4 white beetroot
  • 100 gr walnuts
  • 100 gr Parmesan cheese
  • 4 nectarines
  • 150 gr mixed leaf salad
  • 100 ml olive oil
  • 30 ml white wine vinegar
  • 15 gr honey
  • 6 gr mustard
  • Balsamic-cream
  1. Cook the beetroot in lightly salted boiling water until done. Allow to cool, peel and cut in wedges. Season with salt and pepper.
  2. Toast the walnuts in a dry frying pan until fragrant and season with some coarse salt.
  3. Grate the parmesan cheese.
  4. Cut the nectarines in wedges.
  5. Mix for the dressing the mustard, honey, white wine vinegar, olive oil and seasoning to taste.
  6. Combine the mixed leaf salad with some dressing.
  7. Decorate the plate with the balsamic-cream and place the red, yellow and white beetroot on the plate with the nectarines, toasted walnuts, mixed leaf salad, Parmesan cheese and some extra dressing.
Stuff to know
Alternate the colours for the presentation. Alternatively, use only red beetroot.
Only add the walnuts or they will become soggy.
Replace the walnuts with sunflower kernels.
Replace the Parmesan cheese with goat cheese.