Name: Roasted Beet, Peach, and Goat Cheese Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
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

Roasted Beet, Peach, and Goat Cheese Salad

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Get ready to savor different degrees of sweetness and subtlety with this Roasted Beet, Peach, and Goat Cheese Salad!

Author: Norann Oleson
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

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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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/roasted-beet-peach-and-goat-cheese-salad/