Roasted Beet, Peach, and Goat Cheese Salad

This beet, peach, and goat cheese salad takes some time, but it's so delicious and always impresses guests. Mâche adds a great nutty flavor.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 691 Calories

Ingredients

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

Recipe Instructions

Step 1

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 and 20 minutes. Allow beets to cool slightly, then remove skins. Let beets cool to room temperature, or refrigerate until cold, about 1 hour. Once cooled, thinly slice beets.

Step 2

Place mâche and arugula into a large mixing bowl. Add sliced beets and peaches; sprinkle with shallots, pistachios, and goat cheese. In a separate bowl, whisk together walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over salad mixture. Toss well, and serve.