Welcome to Fit Nation’s Daily Dish: White Nectarine and Pickled Beets Salad!
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White Nectarine and Pickled Beets Salad with Burrata & Toasted Pistachios and Herb Vinaigrette, yields 1 serving
Created by: Chef Brooke Williamson, co-owner of Husdon House in Redondo Beach, California and The Tripel in Playa Del Rey, California with her husband, Nick Roberts.
“Beets pack a powerful punch of folate, fiber, and potassium along with antioxidants that help prevent against inflammation. The addition of fiberful nectarines along with healthy fats from the pistachios and olive oil, and protein from the burrata keeps you full and your blood sugar stabilized,” says Corinne Dobbas, Registered Dietitian and Healthy Living Expert.
Ingredients:
- 2 white nectarines, sliced
- 1 tub of burrata cheese
- 2 medium red beets, boiled, peeled and diced into 1 inch cubes
- ¼ cup of white balsamic vinegar
- 2 tbsp. of honey
- 2 tbsp. of whole grain mustard
- 1 tsp. each of chopped tarragon, Italian parsley, chives, thyme
- 1 shallot, minced
- ¼ cup of pistachios, toasted and roughly chopped
- 1/8 cup of extra virgin olive oil
- Salt and black pepper to taste
Instructions:
- In a small bowl, whisk together honey, vinegar, mustard, shallots, and herbs. Drizzle in the olive oil while whisking and season with salt.
- Add the diced beets to the vinaigrette and refrigerate for at least 2 hours or overnight.
- On a platter arrange the nectarines and small scoops of the buratta cheese nicely. Spoon over the beets and vinaigrette and grind some fresh black pepper over the top