PLUM SALAD WITH ROASTED BEETS, SPINACH, AND FETA
Most of our fruit this summer has gone into baked goods, but this week I’ve felt the need to eat lighter meals.
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Servings: 4
Ingredients
- 3 plums pitted and cut into wedges
- 3 medium golden beets trimmed, scrubbed, and quartered
- ¼ cup fresh basil leaves
- 1 cup spinach leaves
- 3 teaspoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon coarse salt
- Freshly ground pepper
- ¼ cup crumbled feta
Instructions
- Dry roast the beets. Stand up the trimmed beets - long tail down - in a glass bread loaf pan or a small casserole dish filled with about an inch of kosher salt. Place in a 400 degree oven and roast until tender, 30 to 40 minutes. Allow to cool and slip off the skins. Thinly slice the beets and cut each into quarters.
- Make the dressing. Whisk the vinegar, oil, ground pepper and salt together in a small bowl.
- Very gently toss the beets, plums, basil, spinach and dressing in a salad bowl. Sprinkle with feta and serve. Divide onto four plates, sprinkle with feta and serve.
