Roasted Beet, Peach, and Goat Cheese Salad

This beet, peach, and goat cheese salad is beautiful and delicious. It's sure to impress guests with its combo of earthy, sweet, and tart flavors.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 55 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.

Step 2

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.

Step 3

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.

Step 4

Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.