Friday, July 18, 2014

Roasted beet and peach salad recipe

English: A bundle of organic beets from a loca...
(Photo credit: Wikipedia)
Roasted Beet and Peach Salad, Serves 2 
  • 2 beets 
  • 1 bunch mache, rinsed and dried 
  • 1 bunch arugula, rinsed and dried 
  • 2 fresh peaches, peeled, pitted, and sliced 
  • 2 shallots, chopped 
  • 1/4 cup chopped pistachios 
  • 4 ounces crumbled goat cheese 
  • 1/4 cup walnut oil 
  • 2 tablespoons balsamic vinegar 
  • salt and pepper to taste 
Preheat oven to 375 degrees F . Wrap beets individually in 2 layers of foil and place onto a baking sheet. Bake until tender, about 1 hour to one hour and 20 minutes. Allow the beets to cool slightly, before removing skins. Let the cool to room temperature then thinly slice the beets. Combine the mache and arugula in a bowl then add beets and peaches. Sprinkle with shallots, pistachios and cheese. Whisk together oil, vinegar, salt and pepper in a small bowl until thoroughly combined. Pour over salad mixture, tossing to coat. Serve.

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