Roasted Beet, Peach, and Goat Cheese Salad

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

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.
Roasted Beet, Peach, and Goat Cheese Salad
Roasted Beet, Peach, and Goat Cheese Salad
Roasted Beet, Peach, and Goat Cheese Salad
Roasted Beet, Peach, and Goat Cheese Salad

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

Categories

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