Beet & Nectarine Salad with Lemon Ginger Turmeric Tea Vinaigrette

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This salad was my inspiration from a recent trip to my local farmers market. Instead of discarding the beet greens, I added them to my salad  - WOW was I surprised and delighted with this unexpected earthy and hearty bite. 

Ingredients

2 cups Beet Greens (from 2 bunches of beets)
2 cups arugula
1 nectarine, cut into wedges
6 radishes, thinly sliced
1 avocado, peeled, seeded, thinly sliced
1/4 cup shelled pistachios
1/4 cup parmesan cheese, shaved
2 teaspoons Dijon mustard
1/2 cup champagne vinegar
1/2 cup extra virgin olive oil

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Total Time: 
15 minutes
Serving size: 
6

Directions

1. Add the beet greens, arugula, nectarine, radish, avocado, pistachios, and parmesan to a large bowl.
2. In a glass jar add the Dijon mustard, vinegar, olive oil and Lemon Ginger Turmeric Tea. Seal and shake vigorously. Serve with the salad.

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Recipe Tip:
The salad and vinaigrette can be made a few hours ahead!

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