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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Find it online: http://www.imbored-letsgo.com/beet-peach-goat-cheese-salad/