Beet and Peach Salad with Goat Cheese

Beet and Peach Salad with Goat Cheese, a vegetarian masterpiece that combines earthy roasted beets, sweet peaches, and creamy goat cheese. This American cuisine dish is perfect for those following a vegetarian diet and is free from gluten, making it a versatile option for various meal occasions. The nutty mâche and peppery arugula add depth, while the crunchy pistachios provide a satisfying texture.

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Recipe Collection: Appetizer

Serving Size: 2

Cooking Time: 185 minutes

Overview

This roasted beet, peach, and goat cheese salad is a delightful combination of flavors and textures. The earthy beets, sweet peaches, and creamy goat cheese create a harmonious blend that is sure to impress your guests. The addition of mâche and arugula adds a nutty and peppery note, making this salad a perfect starter or light meal.

Diet Type

Vegetarian

Allergies

Nuts, Dairy

Cuisine

American

Ingredients

• 2 Whole beets, peeled
• 4 Ounces (oz) mâche (lamb's lettuce), drained
• 4 Ounces (oz) arugula, drained
• 2 Whole fresh peaches, sliced
• 4 Ounces (oz) goat cheese, crumbled
• 0.25 Cups pistachio nuts, divided
• 2 Whole shallots, minced
• 0.25 Cups walnut oil
• 2 Tablespoons (tbsp) balsamic vinegar
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste

Steps

1. Preheat the oven to 375°F (190°C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
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.
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.
4. Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.