We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here:
https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into a bowl at room temperature while preparing the dressing. Third, we used one large shallot in lieu of one small red onion. Rather than chopping it, we sliced the shallot into ¼ inch rings, placed them in a sieve, and poured boiling water overtop to reduce sharpness. Finally, like the original recipe, we used 4 Tbsp olive oil for the dressing. We served this salad with a mezze of hummus, oven-roasted eggplant, and pita bread. (Apr. 2017)
Cooking Adventures 