How to Make Roasted Beet, Peach, and Goat Cheese Salad - A Step-by-Step Guide

Welcome to this delicious and refreshing Roasted Beet, Peach, and Goat Cheese Salad recipe! This salad is a perfect combination of sweet and savory flavors, and is guaranteed to become a new favorite in your recipe repertoire. The rich and earthy roasted beets, the juicy and sweet peaches, and the creamy and tangy goat cheese all come together to create a dish that is not only beautiful to look at, but also bursting with flavor.

This salad is not only delicious, but it is also incredi...

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Ingredients

  • 2 beets, scrubbed
  • 1 bunch mâche (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
  • ¼ cup pistachio nuts, chopped
  • 2 shallots, chopped
  • ¼ cup walnut oil
  • 2 tablespoons balsamic vinegar
  • salt and ground black pepper to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 3 hrs 5 mins
  • Servings: 2

  • Preheat the 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 beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
  • Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
  • Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.
  • Nutrition

    691 cal.

    • Total Fat: 53g
    • Saturated Fat: 15g
    • Cholesterol: 45mg
    • Sodium: 555mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 8g
    • Total Sugars: 22g
    • Protein: 23g
    • Vitamin C: 74mg
    • Calcium: 478mg
    • Iron: 6mg
    • Potassium: 1492mg