Peachy Beet Salad
Pardon the pun, but this salad IS peachy. Plus, it has peaches in it. And beets. And goat cheese and peach balsamic vinegar. And you can make it in like 5 minutes. All of that = peachy beet salad.
Raw beets might seem like a weird thing to eat, but when they are really fresh, they are nice and crisp and not too sweet. I like them. If they are not very fresh (if they feel a little soft, rather than very hard) then they are best cooked by some means. Of course, if you’re doubtful and have never eaten beets raw, you could boil or roast yours first before cooling and slicing for the salad. Or use canned beets. Or maybe even use pickled beets and omit the vinegar in the dressing.
The candystripe and gold varieties of beets look especially beautiful, as you can see:
But any kind will do. Make sure your peaches are super ripe and sweet and then sit back and enjoy a light summery salad.Print
Peachy Beet Salad
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 1x
- 2 small-medium beets
- 1 ripe peach
- Salt and pepper
- few dollops of goat cheese
- handful fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon peach balsamic vinegar
- 1 teaspoon grainy mustard
- Wash beets well and slice thinly. I use a mandoline slicer to get 1/16″ slices, but if you have a sharp knife and some wicked skills, you can cut them by hand.
- Arrange overlapping on a large platter and sprinkle with salt. Set aside while you slice the peach and make the dressing (whisk ingredients together).
- When ready to serve, arrange peach slices over beets and drop small spoonfuls of cheese over the top. Sprinkle with cilantro.
- Drizzle the dressing over.
The peach balsamic vinegar I used came from texashillcountryoliveco.com but you should be able to find similar fruity and sweet flavored balsamic vinegars at any large grocery store. If you want to try it with regular balsamic, add a pinch or two of sugar to the dressing and expect it to look darker than mine did.