Roasted Beet and Peach Salad

Roasted Beet and Peach Salad

Sweet roasted beets tossed with summer peaches, peppery greens, and a honey-balsamic dressing, finished with walnuts and blue cheese. Adapted from Julia Mueller at The Roasted Root.

Ingredients

• 3 cups small beets, roasted and chopped (about 1½ lbs)
• 1 peach, pitted and sliced
• 1 pluot, pitted and sliced (optional)
• 5 oz mixed greens
• 3 tbsp balsamic vinegar
• 2 tbsp walnut or olive oil
• 1 tsp stone-ground mustard
• 1 tsp honey
• ⅓ to ½ cup blue cheese, crumbled (goat cheese or feta also work)
• ¼ cup walnuts, roasted and chopped

Method

1. Preheat the oven to 400°F. Wash and scrub the beets well.
2. Wrap beets in foil, place on a baking sheet, and roast 45 minutes or until tender when pierced with a fork. Cool 20 minutes, then peel—the skins should slip off easily.
3. Chop the beets and set aside.
4. Whisk together the balsamic vinegar, oil, mustard, and honey until combined.
5. Toss the mixed greens with desired amount of dressing in a large bowl.
6. Add the peach slices, pluot if using, and roasted beets; toss again.
7. Serve topped with walnuts and crumbled blue cheese.