Beet and Stone Fruit Salad

October 11, 2022

 

Earthy and bright, this herbaceous stone fruit salad with roasted beets is a lovely fall dish and very impressive-looking to serve at parties. Inspired by the plum and pickled chilies salad served by Sohla and Ham El-Waylly at their recent pop up at Nura, this salad is great as an appetizer or alongside fish or lamb.

 

Ingredients

1 bunch Local Roots beets
1 tbsp olive oil
½ tsp salt
1 Local Roots jalapeño
1.5 lb Local Roots plums/stone fruit
2 tbsp Local Roots apple cider vinegar
1 tbsp sugar
½ tsp salt
1 bunch mint
1 bunch cilantro

 

Directions

    1. Preheat the oven to 350 degrees Fahrenheit. Wash the beets, then remove the beet tops and peel the beets. Dice the beets into ½ inch chunks.
    2. Drizzle 1 tbsp of olive oil and ½ tsp salt onto a baking tray. Coat the beets in the olive oil and salt, then bake for 45-50 minutes, until the beets are fork tender.
    3. While the beets are roasting, thinly slice ½ a jalapeño (or more, to taste) and wash the stone fruit of your choice. Use a paring knife to cut slices or halves of the stone fruit and remove the pits. 
    4. In a medium-sized bowl, add 2 tbsp of apple cider vinegar, 1 tbsp sugar, and ½ tsp of salt. Stir until the sugar and salt have dissolved, then toss the sliced stone fruit and jalapeños. Allow to marinate and slightly pickle for at least 10 minutes.
    5. Wash the herbs thoroughly and either tear into tiny pieces with your hands or chop finely. 
    6. When the beets are roasted and tender, add them to the marinating stone fruit and jalapeños and toss to coat. Add in the torn herbs as well and toss until everything is incorporated. Serve and enjoy!

     

    This recipe was created by Local Roots contributor Irena Huang / @irena__huang





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