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Roasted Beet & Peach Salad

August 19, 2014 by Kay Leave a Comment

Roasted Beets give a deep flavor and the fresh, ripe peaches add the perfect sweetness to this salad that is topped with walnuts and goat cheese. A homemade vinaigrette tops this Roasted Beet & Peach Salad and turns this salad into a show stopper.

If you have never tried roasting beets now is your chance. Roasted beets give beets a whole new meaning, one you will love. The only way I recall eating beats was cooked until soft and topped with a sprinkle of salt. They were OK at best. Roast the beets and you will have a whole new appreciation for the vegetable, I guarantee it.

For some reason, peaches and beets are a classic combination for a salad. Add to that mixed greens, onions, croutons, walnuts and goat cheese and you have the perfect Roasted Beet & Peach Salad. The vinaigrette brings adds a bit more sweetness to the salad.

I love fruit on a salad, do you? Right now peaches are in season so it was the perfect time to come up with a salad with fresh peaches. I am on a goat cheese kick right now, I eat it on every salad I make, I just can’t seem to get enough of it! If you have a recipe that utilizes goat cheese, please share!

Enjoy!

Kay Signature

 

 

 

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Roasted Beet & Peach Salad

Rating: 41

Yield: 2 Servings

Roasted Beet & Peach Salad

Ingredients

  • 3-6 beets, peeled & sliced thin, about 2 cups
  • 1 large peach, pitted and sliced thin
  • Lettuce or Mixed Greens
  • Croutons
  • Green Onions
  • ½ cup walnuts, chopped & roasted
  • 1/3 – ½ cup goat cheese, crumbled
  • For the dressing:
  • 4 tbsp. balsamic vinegar
  • 3 tbsp. olive oil
  • 1 ½ tsp. Dijon mustard
  • 1 tbsp. honey
  • Pinch of salt & pepper

Instructions

  • To roast the beets: Preheat your oven to 375 degrees. Lay the sliced beets in a single layer on a baking sheet. Drizzle with olive oil. Roast for 15-20 minutes, until soft. Remove from the oven and let the beets come to room temperature.
  • To roast the walnuts: Add the walnuts to a baking dish and put them in the oven with the beets. Roast for 5-7 minutes. Keep an eye on them so they don’t start to burn.
  • While the beets are roasting, mix the dressing. Add the vinegar, oil, mustard, honey, salt & pepper to a bowl and whisk together. Set aside.
  • For the salad: Add the lettuce/mixed greens, peaches and beets to a bowl. Mix to combine. Place the mixture on a plate. Add walnuts and goat cheese. Drizzle with the dressing.

Notes

Adapted from the Roasted Root.

3.1
http://www.lovefoodwillshare.com/roasted-beet-peach-salad/

 

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Sweet Vinaigrette

Sweet Vinaigrette

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Goodness in every bite.

Goodness in every bite.

Homemade Croutons

Homemade Croutons

Beets are sliced thin and roasted.

Beets are sliced thin and roasted.

 

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Filed Under: Salads Tagged With: Beets, Croutons, Goat Cheese, Mixed Greens, Peaches, Vinaigrette, Walnuts

Previous Post: « Leek Mac & Cheese
Next Post: Broccoli Rice Casserole »

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