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Roasted Beet, Peach, and Goat Cheese Salad
Roasted Beet, Peach, and Goat Cheese Salad
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Prep Time:
35 minutes
Cook Time:
80 minutes
Total Time:
185 minutes
Vibrant beet, peach, and goat cheese salad - a stunning fusion of earthy, sweet, and tangy flavors. Ideal for wowing guests.
Ingredients:
  • 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
  • 1 (4 ounce) package goat cheese, crumbled
  • 0.25 cup pistachio nuts, chopped
  • 2 shallots, chopped
  • 0.25 cup walnut oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
Instructions:
  • Heat your oven to 375 degrees F (190 degrees C), then individually wrap each beet in two layers of aluminum foil before arranging them on a baking sheet.
  • Roast the beets in the preheated oven until tender, for about 1 hour and 20 minutes. Let the beets cool slightly, then peel off the skins. Chill the beets until they reach room temperature or place them in the refrigerator until cold, around 1 hour.
  • In a large mixing bowl, combine the mâche and arugula. Add thinly sliced cooled beets, peaches, goat cheese, pistachios, and shallots to the salad.
  • Combine walnut oil, balsamic vinegar, salt, and pepper in a small bowl and whisk until well combined. Drizzle over salad, mix thoroughly, and enjoy.

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