PEACH AND BEET SALAD
The chef I worked for at Fork in Philadelphia often paired beets and peaches together in the summer. This is not a tossed salad, but as you serve the salad, the ingredients mingle, and the dressing spreads. Be sure to pass more dressing on the side.
Provided by Alexandra Stafford
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450ºF.
- Whisk together the mustard, honey, salt, pepper and vinegar. Drizzle in the olive oil, whisking to mix, but do not emulsify. Set aside.
- Trim beets of their greens and save for another use. Place beets in a small shallow pan such as an 8 by 8 baking pan or 9-inch pie plate. Fill pan with water to reach an 1/8 of an inch high. Cover pan with foil and place in the oven for 45 minutes. Remove from oven and let cool completely.
- Meanwhile, toast the pine nuts in a small skillet over medium-high heat until golden. Set aside.
- Cut rough end (not long pointy end) off cooked and cooled beets, and discard. Rub the beets of their skin and discard. Slice beets in half through the long pointy end, then continue cutting into large wedges. Place on a large serving platter.
- Slice the peaches in half, twist gently to release the pit. Cut peaches into wedges about the same size as the beets. Add to the platter. Crumble goat cheese over the peaches and beets and sprinkle with the pine nuts. Scatter small basil leaves over the top, tearing big leaves into smaller pieces if necessary. Sprinkle whole salad with salt and pepper to taste.
- Give dressing a stir and with a large tablespoon, spoon dressing to taste over the top of the salad. Do not toss. Serve, passing more dressing if necessary.
ROASTED BEET AND PEACH SALAD
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
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
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
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
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
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
BEET, PEACH AND GOAT CHEESE SALAD
Categories Salad Vegetable Appetizer Bake Cocktail Party Quick & Easy Healthy
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Wrap each beet into layers of aluminum foil, place on a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 min. 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 lettuce 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 oil, balsamic vinegar, salt and pepper until emulsified and pour over the salad mixture. Toss well and serve.
BEET, PEACH & GOAT CHEESE SALAD
Roasted beets and grilled peaches combined with honey goat cheese, mint, walnuts and balsamic glaze. A very unique and delicious salad. And it's easy to make!
Provided by Judy
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees
- Peel beets and dice. Drizzle with olive oil, salt & pepper and toss to coat beets. Roast in oven until tender, about 25 minutes.
- Meanwhile, grill peach halves on grill or grill pan until heated through and nice grill marks have developed. Slice peaches.
- To assemble salad layer some arugula (if using) on each plate. Arrange sliced peaches and beets. Top with crumbled goat cheese, walnuts and chopped mint. Drizzle balsamic glaze over salad.
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