Peach, Tomato, Beet Salad with Goat Cheese Dressing
by: Three Many Cooks
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
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)
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/