OMG you guys, this Beet, Peach & Goat Cheese Salad with walnuts, mint and a balsamic glaze is one awesome creation! I had a friend visiting last week and very little in the fridge to offer. So it was a bit of a scramble to come up with something to make for a light dinner but I had a couple beets, two peaches and some honey goat cheese all of which I knew would come together for something tasty.
To be perfectly honest, I originally had the idea of making a salad similar to one of my favorites that I make with roasted beets, caramelized pears and goat cheese which is why I had the beets and goat cheese hanging around in the first place. Instead of roasting the beets whole in the oven I wanted to use my new favorite kitchen gadget, the spirilizer. If you’re a foodie, no doubt you’ve seen plenty of recipes around the internet these days with vegetables (usually zucchini) spirilized. It’s all the rage right now. And rightly so. It’s a fun and funky twist on cutting up your veggies, and turns them into a healthy replacement for pasta! If you don’t have one, I recommend you get one now. Or, if not, just go ahead and cut up your veggies the old fashioned way 🙂
In case you’re wondering, here’s what the Spirilizer in action looks like:
So back to this recipe. When I made this salad last week I used golden beets instead of the red ones I’m using today. Let me tell you the golden beets are so much less messy (as in they don’t turn your hands and anything they touch red!). Frankly, they taste the same so if you can find golden beets, go for it. If not, use the red, or any other beet you find at the market. I roasted my spirilized beets in the oven. Grilled the peach halves on my grill pan. Sliced them up and added them to the beets. Then I added some crumbled honey goat cheese which starts to melt a little and get a bit creamy from the warm beets and peaches. Yum! For a little crunchy texture I added some chopped walnuts. Awesome. Then finished with sprinkling of chopped mint and a drizzle of balsamic glaze and voila…out of this world delicious, healthy and unique salad!!! The combination of flavors was a hit in my book.
Oh, and by the way, we both devoured this Beet, Peach & Goat Cheese Salad in no time flat. Loved it. I could hardly wait to make it again so I could take pictures and share it with you on the blog. It’s that good!Print
Beet, Peach & Goat Cheese Salad
Roasted beets and grilled peach halves combined with honey goat cheese, mint, walnuts and balsamic glaze. A very unique and delicious salad. And it’s easy to make!
- Yield: 2 -3 servings 1x
- 4 beets (red or golden)
- 1–2 Tbls. olive oil
- 2 peaches, halved, pits removed
- 1/4 C. honey goat cheese, crumbled
- 1/4 C. chopped walnuts
- 1/4 C. chopped mint
- Balsamic glaze
- Preheat oven to 425 degrees
- Peel beets. Use a spirilizer to cut beets into long curly strands. Drizzle with olive oil, salt & pepper and toss to coat beets. Roast in oven about 10 minutes until cooked.
- Meanwhile, grill peach halves on grill or grill pan until heated through and nice grill marks have developed. Slice peaches.
- To assemble salad place a pile of beet “noodles” on each plate. Arrange sliced peaches over beets. Top with some crumbled goat cheese, walnuts and chopped mint. Drizzle balsamic glaze over salad.
If you don’t have a spirilizer to use, you can peel the beets, toss in olive oil, (salt & pepper, if desired) and wrap them in foil. Cook in oven until tender when pierced with fork or knife. Then slice or dice beets for the salad.
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