Beet and Nectarine Salad with Raspberry Vinaigrette

Beet and Nectarine Salad with Raspberry Vinaigrette

From the book: Asparagus to Zucchini

1 lb beets, scrubbed. Preheat oven to 350 degrees. Place beets (skins on) in a baking dish and cover with foil. Roast beets until tender 35 to 55 minutes depending on size. Let cool and peel and cut into bite size pieces.

2 ripe nectarines, cut into bite size pieces. Combine beets and nectarines in a serving bowl.

Combine 2 Tbsp. raspberry vinegar, 3 Tbsp. olive oil, 2 cloves garlic, minced, ½ tsp. salt, 1 tsp. grated ginger. Toss with beets and nectarines. This can be served immediately but is best if allowed to chill and mellow.