This salad recipe is perfect if you’re trying to impress someone. The bold and comforting flavors go together so well, you’d be completely satisfied with having just this salad for a meal.
Topping it with warm pecans (I threw them in the oven with some garlic I was roasting, and they picked up a slight hint of garlic) and a drizzle of balsamic reduction makes this a meal I would order in a restaurant!
Initially I had wanted to put the beets and peaches on a bed of arugula, but Dustin came home with a mixed greens bag (that had the tiniest bit of arugula), so we changed it up – excellent thinking on his toes, the bitter greens with the sweetness of the peaches and beets and the saltiness from the crumbled cheese was brilliant.
I’ll try the arugula next time.
Let us know which version you prefer!
Roasted Beets, Peach & Goat Cheese SaladPrint This
- 4 Cups Mixed Greens or Arugula
- 2 Medium Sized Beets
- 2 Peaches (Washed)
- 1 Cup Whole Pecans
- 3/4 Cup Goat Cheese, Crumbled (we used goat feta cheese, a little bit saltier and milder)
- 1/4 Cup Balsamic Reduction *You can sub a home-made dressing of two parts olive oil, one part balsamic vinegar if you don't have the reduction on hand. Season with salt and pepper to taste (also great if you add dry oregano, garlic powder and onion powder, and it keeps for a week in your fridge.)
- Preheat oven to 400˚F and wrap your nicely trimmed and cleaned beets in tin foil (I wrapped mine separately, so I didn’t have a pouch full of juice from all the beets cooking together).
- This recipe doesn’t have garlic in it but spreading roasted garlic on a sandwich or toast the next day is delicious! Cut off the top of your garlic (the wide end) and place in the middle of a sheet of tin foil. Place the pecans around the garlic and lightly drizzle olive oil over everything. Wrap it up and put on a pan with the wrapped beats and roast for about 35 minutes. *This being said, you don’t need to roast your pecans, they’d be great raw too!
- While the beets are cooling (about 20 minutes), thinly slice the red onion and put in a small bowl with vinegar and salt to do a quick brine and get the edge off the onion.
- Once the beets are cooled enough to handle, use a paring knife to peel the skins off the beets, then thinly slice (¼” -⅛” thick) the beets and set aside.
- Take the pecans out of the garlic pouch and slice down the spine to make long thirds.
- Slice your peaches about the same thickness as the beets and arrange on your greens.
- Strain the liquid from the red onion and throw in the salad.
- Top with crumbled cheese, pecans, and a light drizzle of balsamic reduction. Enjoy!