Peaches, Beets, & Tomato Salad
August 03, 2016
Categories: Fresh Tomatoes, Dinner, Lunch, Salads, Fruit Salad, Side Dishes, Fruit, Peach, Tomato, Vegetables, Beet, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Summer, Sunday Dinner, Weeknight Meals, Oven Bake, Refrigerator, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
"One of Summer and Fall's best dishes. Simple to make; but, awesome flavors. Served over arugula and finished with a light dressing and goat cheese. This can be a starter salad, side dish, lunch; or ... add a protein for a main dinner salad. I love grilled chicken or pork tenderloin with this. Cooking time does include time to cook the beets; but, does not include time for the beets to cool."
- FOR VINAIGRETTE (if you like a heavy dressed salad, simply double the recipe)
- Serving Size: 1 (237.8 g)
- Calories 186.8
- Total Fat - 10.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 4 mg
- Sodium - 184.7 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 4.1 g
- Sugars - 13.1 g
- Protein - 6.7 g
- Calcium - 214.6 mg
- Iron - 1.8 mg
- Vitamin C - 49.2 mg
- Thiamin - 0.1 mg
Beets ... Now, I prefer golden beets; because the red beets do 'bleed' a red juice on the peaches; but, either one will work.
Roasting ... Trim the root and top greens off; then,add the beets to a large sheet of foil, and drizzle with olive oil - you can also use a non-stick spray. Then, wrap up the beets; and, bake in a 375 degree oven on the middle shelf. Now, depending on the size; it can take from 40-60 minutes. Once the beets are fork tender, remove from the oven and completely cool (at least 1 hour in the refrigerator). Peel, using a dry paper towel (which I find works best); or, you can also use the back of a spoon. Then, cut into wedges. TIP: If using red beets ... you will end up with RED fingers. A little lemon juice or clorox will take that right off; of, you can just wear gloves.
Vinaigrette ... Add everything to a measuring cup; and, mix to combine. I always start with just a pinch of salt and pepper; taste, then adjust. NOTE: I often double this recipe; because it is so good on grilled vegetables or other salads. And, it will keep a good couple of weeks in the refrigerator. Just add everything to a mason jar and shake - it's really nice to have on hand. I tend to lightly dress my salads; so, this is plenty for me. If you are someone who likes a salad with more dressing, just double the recipe.
Salad ... Add a drizzle of the vinaigrette to the arugula, basil and mint (reserving a few extra herbs for a garnish); and toss. Plate your greens; again, this can be small plates or a main dish - you can even serve this on a platter, family style.
Vegetables ... Add the beets, peaches, tomatoes, onion, the rest of the vinaigrette; and, toss to combine. Add most of the goat cheese, and gently mix. Then, top your greens with the vegetables.
Finish, Serve, ENJOY! ... Finish with the reserved herbs, remaining cheese; and garnish with the chopped walnuts.
As mentioned, adding grilled chicken or pork would make this a great main dinner salad.
Tips & Variations
No special items needed.