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.
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
How to Make It
Preheat broiler to high.
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.
Preheat oven to 450°.
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.
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.