Description
This vibrant summer salad combines roasted beets, juicy peaches, creamy goat cheese, and peppery arugula tossed in a walnut oil balsamic vinaigrette. Crunchy pistachios and shallots round out the flavors for a satisfying, colorful plate.
Ingredients
• 2 medium beets, scrubbed
• 1 bunch mâche (lamb’s lettuce), rinsed and dried
• 1 bunch arugula, rinsed and dried
• 2 ripe peaches – peeled, pitted, and sliced
• 4 oz goat cheese, crumbled
• 1/4 cup pistachio nuts, chopped
• 2 shallots, chopped
• 1/4 cup walnut oil
• 2 tablespoons balsamic vinegar
• Salt and ground black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Wrap each beet in foil and place on a baking sheet.
2. Roast beets until tender, about 1 hour 20 minutes. Cool slightly, then peel and chill for 1 hour.
3. Whisk walnut oil, balsamic vinegar, salt, and pepper in a bowl to make the vinaigrette.
4. In a large bowl, combine mâche, arugula, cooled sliced beets, peaches, goat cheese, pistachios, and shallots.
5. Pour vinaigrette over the salad and toss gently until well coated.
6. Serve immediately and enjoy!
Notes
– You can substitute baby spinach for mâche if unavailable.
– Feta or blue cheese can be used in place of goat cheese.
– Roast beets a day ahead to speed up prep.
– Add grilled chicken or salmon to turn this into a main dish.
– Keep components separate if prepping ahead to avoid sogginess.
- Prep Time: 15
- Cook Time: 80
- Method: Roasting
- Cuisine: American