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Yellow Plum Salad

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 29 mins
Total time 2 hrs, 2 mins
Yield 6 servings
As gorgeous as it is delicious, this salad will become a summer staple. Serve it with grilled chicken, pork, steaks, or seafood. Look for the Mirabelle or other golden-fleshed plums.

Ingredients

  • 2 yellow bell peppers
  • 4 golden beets (about 12 ounces)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 yellow-fleshed plums, halved and pitted (about 1 pound)
  • 1/2 pint yellow pear tomatoes, halved lengthwise
  • 1/2 cup (2 ounces) crumbled goat cheese

Nutrition Information

  • calories 158
  • fat 8 g
  • satfat 2.2 g
  • monofat 4.6 g
  • polyfat 0.7 g
  • protein 4.2 g
  • carbohydrate 20.2 g
  • fiber 3.5 g
  • cholesterol 4 mg
  • iron 1.4 mg
  • sodium 194 mg
  • calcium 35 mg

How to Make It

  1. Preheat broiler to high.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened. Place in a paper bag, and fold tightly to seal. Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.

  3. Preheat oven to 450°.

  4. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in an 11 x 7-inch ceramic or glass baking dish. Add 1 inch of water to dish; cover tightly with foil. Bake at 450° for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.

  5. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes. Drizzle with remaining vinaigrette. Sprinkle evenly with cheese.