Peach, Tomato, Beet Salad with Goat Cheese Dressing
 
 
by:
Serves: 2
Ingredients
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced fresh basil
  • ½ cup goat kefir (or cow kefir or buttermilk)
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • 2 ounces crumbled goat cheese, plus for extra for sprinkling
  • 1 peach, halved and thin-sliced
  • 1 beet, halved and thin-sliced
  • 1 tomato, halved, thin-sliced, and lightly salted
Instructions
  1. Whisk garlic, mustard, kefir, and a few grinds of pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil to make a thick, flavorful dressing. Stir in crumbled goat cheese. (Can be covered and refrigerated several days ahead)
  2. When ready to serve, arrange salad alternating peach, beet, and tomato halves, in a circular pattern. Drizzle with some of the dressing and serve.
Notes
There will be leftover dressing (thank God!) for a salad later in the week.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/peach-tomato-beet-salad-with-goat-cheese-dressing/