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Peaches, Beets, & Tomato Salad

Here's how you make Peaches, Beets, & Tomato Salad
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  • Servings: 4
  • Prep: 10m
  • Cook: 20-60m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/2 pound peaches (cut into wedges, I prefer unpeeled, that is up to you)
  • 1/2 pound beets (golden beets, roasted cooled peeled and cut into wedges, red beets can be used as well)
  • 1/3 pound cherry tomatoes (heirloom tomatoes, cut in half, mixed colors; green, yellow, orange, purple or red)
  • 1/4 pound red onion, cut in quarters (and thin sliced)
  • 6 to 8 cups baby arugula (or micro greens)
  • 1/4 cup basil leaves, torn
  • 1/8 cup mint leaves, torn
  • 1/4 cup goat cheese, crumbled (more to taste, 1 ounce)
  • Olive oil (to roast the beets)
  • FOR VINAIGRETTE (if you like a heavy dressed salad, simply double the recipe)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • Kosher salt, to taste
  • Pepper, to taste
  • Garnish
  • 1/4 cup walnuts, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Beets ... Now, I prefer golden beets; because the red beets do 'bleed' a red juice on the peaches; but, either one will work.

  • Step 2: 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.

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: 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.

  • Step 6: Finish, Serve, ENJOY! ... Finish with the reserved herbs, remaining cheese; and garnish with the chopped walnuts.

  • Step 7: As mentioned, adding grilled chicken or pork would make this a great main dinner salad.

We hope you enjoy this recipe!

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