I threw this together with what sounded yummy and is was delicious, so I’m getting it written down so both you and I can do it again. Sometimes it is nice to have a salad that is not green!

This uses pesto instead of dressing, so you can either make your own like I do below or jarred would be fine as well. We’ve got a lot of basil in our garden so I’m slipping it into  everything! It is quick and delicious to make.

Please note: Roasting the beets need to be done in advance. (see here for method) Allow them to cool before making the salad.

Basic Pesto Recipe

2 cups tightly packed fresh basil leaves
1/2 cup good olive oil
1/4 cup pine nuts
2 cloves garlic, chopped
large pinch of sea salt
1/2 cup of finely grated parmesan

Pulse them together in a food processor, adding the Parmesan after everything else is already
chopped.

Tomato, Roasted Beet, Fruit and Goat Cheese Salad Recipe

two pints of cherry or grape tomatoes, cut in half
4 large roasted beets, sliced or chopped
1 Granny Smith Apple, peeled, cored, and chopped
1 cup fresh blueberries
2 perfect plums, quartered and seeds removed
2 Tablespoons on pine nuts, toasted until golden in a dry pan on medium
2 Tablespoons of pesto
5 oz goat cheese, crumbled

Mix all of the above together, and put in a serving dish. Best served immediately, but leftovers are fine out of the fridge too.

Enjoy!