Ack! I’m on a nectarine kick, and can’t stop eating them. I’ve have been enjoying them sliced, in my smoothies, and roasted with beets and walnuts for a delicious warm salad tossed with a little blue cheese and toasted walnuts.
Did you know that nectarines are actually cultivars of peaches? They are of the same species, but due to a recessive gene, they don’t develop the characteristic fuzz of a peach but a smooth skin, more like a plum – which is great, because I’m not fond of fuzzy skin! The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or cling stone, depending on how embedded the pit is within the flesh.
For this recipe, I paired the beets and nectarines in a crisp. The dates in the topping add the perfect amount of sweet – delicious!
3 nectarines, peeled and cubed
2 beets, peeled and cubed
1 tsp lemon zest
2 Tb lemon juice
2/3 cup almond meal
1/2 tsp cinnamon
Pinch of salt
2 Tb solidified coconut oil
Preheat oven to 350F.
Steam the beets in a covered microwave-safe dish for 3 minutes in a few tablespoons of water. Drain and set aside.
Place the nectarines in a bowl and combine with the lemon zest and juice. Set aside.
In a food processor, with the metal blade, combine the almond meal, dates, cinnamon and salt. Pulse until everything is chopped and mixed. Add the coconut oil and pulse to combine.
Transfer the beets and nectarines into an 8-inch baking dish, combining gently so as not to turn your nectarines pink. Cover with the almond meal mixture.
Cover loosely with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes.
Remove from oven and let cool slightly. Serve with whipped coconut cream, if desired.
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