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With summer in full swing, there’s nothing left to do but grin and sweat it!
It’s time to experiment with lighter, more refreshing options for mealtimes and the good old salad gets incessantly reinvented. Luckily its versatile enough to withstand the onslaught and display each reinvention with the versatility we find so practical to begin with.

With Nectarines in season during January it would be a crying shame not to use these beauties in anything and everything! I have teamed them with some baby beets and creamed goats cheese and offset the sweetness with a roast garlic and sour cream dressing.

Roast beetroot and nectarine salad with roast garlic dressing ( serves 2)

9 baby beets, tops and roots trimmed
4 cloves garlic, in their skins
1 stick rosemary
Salt and pepper
Olive oil, to drizzle
75 ml sour cream
75 ml greek yoghurt
Zest of 1/2 a lemon
75 g chevin cream cheese
2 nectarines, the white fleshed variety currently available at Woolworths is delicious!
Wild rocket and butter lettuce

Place the beetroot and garlic in a roasting dish. Season with salt and pepper, top with rosemary and drizzle with olive oil. Roast at 220 degrees Celsius for 50-60 minutes. Remove from the oven to cool. ( Discard the rosemary ).

To make the dressing, squeeze the roast garlic out of its skin. Combine with the yoghurt and sour cream and  blend with a stick blender or mix well. Add the lemon zest and season with salt and pepper.

Remove the stones from the peaches and cut each into 8 pieces.

Assemble the leaves on a plate, top with beetroot and peaches and crumble over some chevin. drizzle with the dressing and enjoy!

A great match paired with a Gewürztraminer – we had one from Montpellier in Tulbagh – matured for 12 months on oak barrels, evident from its wheat field tones. Turkish Delight, litchi and almond flavours are backed by a nutty lengthy finish. For more recipes using seasonal nectarines be sure to check the Woolworths Taste website.  

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