Roasted Beet, Peach, & Goat Cheese Salad

2-4 beets (depending on size), scrubbed
mixed greens
2-3 fresh peaches – peeled, pitted, & sliced
2 shallots, chopped
1/4 C sliced almonds
1 (4 oz pkg) goat cheese crumbles
1/4 C olive oil
2 Tbs. balsamic vinegar
salt & pepper to taste

Roast beets: cut greens and tips off beets & scrub. Rub beets in olive oil and place on foil. Salt & pepper. Seal foil into a packet & place on cookie sheet. Poke 2-3 small holes in foil to vent. Roast in 400°F oven for 1 – 1 1/2 hours until tender, depending on size. Allow beets to cool slightly, then remove the skins. Dice beets and refrigerate. This can be done a day or 2 ahead.

Dressing: combine shallots, olive oil, vinegar, salt & pepper. Mix well & refrigerate.

Place greens in bowl. Add diced beets & peaches. Sprinkle with almonds & goat cheese. Shake dressing until well mixed and add immediately before serving. Toss well, serve & enjoy!

Servings: 4


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s