• Beet & Stone Fruit Salad

    Beet & Stone Fruit Salad
    Author: Tribal Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 2
    • 1 large beet
    • 1 oz goat cheese
    • 1 nectarine
    • 3 tbsp of balsamic vinegar
    • fresh mint (optional)
    1. Cut off the stalk of the beet (leave about an inch on).
    2. Place beet in pot and cover with water (with two inches to spare)
    3. Bring to a boil, then reduce heat to medium. Cook for 30 minutes.
    4. Once the beet can be easily punctured by a knife, remove and let cool.
    5. Rub the skin off and cut the ends.
    6. Slice beet and nectarine.
    7. Drizzle with balsamic vinegar.
    8. Crumble goat cheese on top.
    9. *Add some fresh mint for a bit of zest.
    Serving size: 285g Calories: 140 Fat: 5.4g Carbohydrates: 17.3g Sugar: 14.4g Sodium: 88mg Fiber: 2.2g Protein: 5.9g Cholesterol: 15mg
    In order to retain flavor and contain color, leave an inch of the stalk on and do not puncture the skin before boiling.

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