Roasted Beet, Peach and Goat Cheese Salad31 Reviews
- Prep: 20 min
- Cook: 1 hr 20 min
- Ready In: 2 hr 40 min
“This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.” - by Megancake
Original recipe yields 2 salads
- 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 mache and 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, and pour over the salad mixture. Toss well, and serve.
Amount Per Serving (2 total)
- 667 cal
- 52.8 g
- 31.7 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"Absolutely delicious! For anyone who has a Trader Joe's nearby, they offer fully cooked, peeled, fresh beets in the produce department which streamlined the process incredibly! *Loved* the combo of f..." See morelavors and textures! A definite keeper; thanks, Megancake!"
"This is the salad I pull out when I really want to impress. It's rich, impressive, and delicious. I put together everything but the beet slices and the dressing, then add those immediately before ..." See moreserving and toss again. Adding the warm beets melts the cheese and just slightly wilts the salad, which is great!"
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