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If you need something to brighten up your day, and you’ve got some time to spare, then why not try making this Roasted Beet, Peach, and Goat Cheese Salad? Not only will you get a vibrant and healthy dish, but you’ll be able to enjoy varying levels of sweetness — that’s hard to resist!
Beets are typically known for tasting bitter — or even dirty — but hold up! Washing and preparing beets the proper way brings out their earthy, floral, and slightly sweet flavors. Caramelizing these beets can make this sweetness more pronounced, making them a great partner for the next ingredient: fresh peaches!
These juicy, delicate fruits have zero fat content and possess only a small amount of calories, making them perfect for a healthy helping of salad. The fresh baby arugula serves as a delightful backdrop alongside the distinct tartness of crumbled goat cheese.
Adding some chopped pistachio nuts will amp up the flavor — but not the saltiness! In fact, pistachios aren’t naturally salty, and mature nuts will actually have a sweeter flavor profile. Enhancing the sweet but nutty undertones is walnut oil, which serves as a delectable companion not only to the pistachio, but also the goat cheese and baby arugula. Of course, it’s not a salad without a dash of balsamic vinegar since it brings all the ingredients together and makes them more fully rounded.
Making Roasted Beet, Peach, and Goat Cheese Salad takes about two hours and 40 minutes, but like they say, you can’t rush art — and certainly not this salad! You might want to make an extra batch because you’ll surely go back for seconds!
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Roasted Beet, Peach, and Goat Cheese Salad
Get ready to savor different degrees of sweetness and subtlety with this Roasted Beet, Peach, and Goat Cheese Salad!
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: Serves 2
- Category: Salads & Dressings
Ingredients
- 2 beets, scrubbed
- 16oz baby arugula
- 2 fresh peaches – peeled, pitted, and sliced
- 2 shallots, chopped
- 1/4 cup pistachio nuts, chopped
- 1 (4-ounce) package goat cheese, crumbled
- 1/4 cup walnut oil
- 2 tablespoons balsamic vinegar
- 1 pinch salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Wrap each beet in two layers of aluminum foil, and place onto a baking sheet.
- Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes.
- Allow the beets to cool slightly, then remove the skins.
- Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
- Place the arugula into a large mixing bowl.
- Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese.
- In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified.
- Pour over the salad mixture.
- Toss well, and serve.
And what’s a gorgeous salad without some equally delicious companions? First up, let’s talk about crusty bread. A warm baguette or sourdough slices are perfect for sopping up that incredible walnut oil and balsamic dressing left on your plate (because wasting that liquid gold would be criminal!).
For a more substantial meal, consider serving this alongside a simple grilled chicken breast or pan-seared salmon. The protein pairs beautifully with the sweet and tangy elements of the salad. If you’re hosting a gathering, this salad makes an impressive first course before a main of something like herb-roasted lamb or a vegetarian risotto.
And drinks? Oh, we can’t forget those! A crisp Sauvignon Blanc brings out the sweetness of the peaches, while a light Pinot Noir complements the earthiness of the beets. For non-alcoholic options, a sparkling water with a splash of peach nectar echoes the flavors in the salad beautifully.
Understanding Flavor Balancing
This salad is basically a masterclass in flavor balance. Let’s get nerdy about it for a minute! The earthy sweetness of roasted beets provides a foundation, while the peaches offer a brighter, more pronounced sweetness. These sweet elements are balanced by the peppery bite of arugula and the tangy acidity of goat cheese.
The magic happens when you add the dressing – the walnut oil contributes richness and depth with its nutty profile, while the balsamic vinegar adds acidity that brightens everything up. This combination stimulates multiple taste receptors on your tongue, creating that “wow” moment when you take your first bite.
It’s also worth noting that roasting the beets caramelizes their natural sugars through the Maillard reaction – the same process that gives bread its beautiful brown crust. This transformation deepens their flavor and makes them even more delicious when paired with the fresh, juicy peaches.
Picking the Perfect Produce
Let’s talk about timing because, with this recipe, it matters! Beets are relatively available year-round, but they’re at their sweetest during fall and winter. Peaches, on the other hand, peak in summer. That magical window in late summer when both are available? That’s when this salad truly shines.
When selecting beets, look for firm ones with smooth skin and deep color. The greens (if attached) should look fresh – a good indicator of how recently they were harvested. For peaches, follow your nose! A ripe peach should smell sweet and fragrant. They should yield slightly to gentle pressure but not be mushy.
Can’t find fresh peaches? In a pinch, you can substitute nectarines or even plums. Each will bring its own unique character to the dish while maintaining that sweet-tart balance that makes this salad sing.
Preparing Components in Advance
As a busy home cook juggling life’s demands, I’ve discovered some tricks to make this seemingly time-intensive salad more manageable. The beets can be roasted up to three days ahead and kept in the refrigerator – just slice them when you’re ready to assemble. The dressing can also be made a day ahead and stored in an airtight container (just give it a good shake before using).
What shouldn’t be prepped ahead? The peaches and the arugula. Slice the peaches just before serving to prevent browning, and dress the arugula at the last minute to keep it from wilting. If you’re bringing this to a gathering, consider packing the components separately and assembling on site for maximum freshness and visual impact.
Making This Salad Your Own
While this recipe is pretty perfect as is (if I do say so myself!), cooking is all about experimentation and personal taste. Here are some variations to consider:
- Fall Harvest Version: Swap the peaches for sliced pears and add some dried cranberries for a salad that transitions beautifully into autumn.
- Herb-Enhanced: Add a handful of fresh herbs like mint, basil, or tarragon to bring new dimensions of flavor.
- Protein-Packed: Top with grilled chicken or a soft-boiled egg to transform this into a complete meal.
- Vegan Adaptation: Replace the goat cheese with avocado slices or a cashew-based cheese alternative for a completely plant-based option.
- Mediterranean Twist: Add some Kalamata olives and substitute feta for the goat cheese for a Mediterranean-inspired variation.
Remember, recipes are just roadmaps – feel free to take detours based on what’s available and what you love!
Do you want to start growing peaches at home? With our Perfect Peaches Gardening Guide, you’ll have everything you need to know about growing and enjoying this delicious fruit.
Have you tried this Roasted Beet, Peach, and Goat Cheese Salad recipe? It’s so easy, delicious, and a very unique salad to give your salad course some pizazz. Please tell us how it turned out for you.
