Peach And Beet Salad Recipes

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ROASTED BEET, PEACH AND GOAT CHEESE SALAD



Roasted Beet, Peach and Goat Cheese Salad image

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

Provided by Megancake

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 10

2 beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted, and sliced
2 shallots, chopped
¼ cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
  • Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g

ROASTED BEET AND PEACH SALAD



Roasted Beet and Peach Salad image

Roasted Beet and Peach Salad with blue cheese and walnuts is fresh, flavorful and delicious!

Provided by Julia

Categories     Main Course

Time 55m

Number Of Ingredients 10

3 cups small beets, roasted and chopped (about 1.5 )
1 peach, pitted and sliced
1 pluot, pitted and sliced
5 ounces mixed greens
3 tablespoons balsamic vinegar
2 tablespoons walnut or olive oil
1 teaspoon stone ground mustard
1 teaspoon honey
1/3 cup to ½ blue cheese, crumbled*
¼ cup walnuts, roasted and chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and scrub the beets well.
  • Place beets on a long 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 (they should come off in strips easily).
  • Chop the beets and set them aside.
  • In a small bowl, whisk together the balsamic vinegar, walnut (or 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 and pluot slices, roasted beets and toss again.
  • Serve salad with roasted walnuts and crumbled blue cheese on top!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

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