Late Summer Beet and Stone Fruit Salad

This time of the year, stone fruits such as nectarines, pluots and plums are so flavorful and at their best.  Although they make wonderful desserts, they are also good in salads.  I enjoy them paired with sweet vegetables such as beets, which not only provide nutrients like the fruits, but color too.  In this salad I am sharing with you today, I toss them in a light vinaigrette and add in some walnuts for a little crunch and heart healthy oils.  This salad is perfect alongside a protein source for a light dinner on a warm night, but it keeps well so it would be good to pack in a lunch as a side as well.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6-8 servings | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 4 small organic beets (raw or cooked), peeled and thinly sliced
• 3 organic nectarines, pits removed and thinly sliced
• 3 organic pluots or plums, pits removed and thinly sliced
• 1/2 cup chopped raw walnuts
• Dressing:
• 2 Tbsp organic lemon juice plus zest of one lemon
• 1 Tbsp olive oil
• 1 Tbsp local honey or maple syrup
• 1/4 tsp sea salt
• 1 tsp dried thyme

Instructions

Place the veggies, fruit and walnuts in a bowl. Whisk together the dressing, then toss with the salad. Serve!