The combination of peaches and beets might seem an unusual one but, trust me, put together in a salad with a savory/sweet dressing makes the most delicious salad for a light meal. Try this peach & roasted beet salad for lunch but it is also hearty enough to serve for dinner on a summer or fall evening.
Right now is a great time to buy peaches as they are at their best in August. We just bought a box from the Okanogan in British Columbia and they were soooooo good that I have been having 2 peaches for breakfast every morning.
If you love this recipe
I think you will also love the recipes I created a couple of years ago that uses roasted beets combined with hazelnuts and goat cheese. You will find this recipe HERE. You will also find a recipe for using beets to make an awesome slaw by combining beets with cabbage HERE.
Peach and Roasted Beet Salad
2 medium beets, roasted and chopped
2 peach, pitted and sliced
2 cups mixed greens
1 cup arugula
3 tablespoons balsamic vinegar
2 extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup goat cheese, crumbled
¼ cup walnuts or almonds, roasted and lightly chopped
Preheat oven to 400 degrees F.
Place washed and scrub beets on a piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife.
Chop the beets and set them aside.
In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, and honey until completely combined.
In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
Add the peach slices, roasted beets and toss again.
Serve salad with roasted walnuts and crumbled goat cheese on top!