Peachy Beet Salad

beet salad

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  • 2 small-medium beets
  • 1 ripe peach
  • Salt and pepper
  • few dollops of goat cheese
  • handful fresh cilantro
  • Dressing:
  • 1 tablespoon olive oil
  • 1 teaspoon peach balsamic vinegar
  • 1 teaspoon grainy mustard


  1. 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.
  2. Arrange overlapping on a large platter and sprinkle with salt. Set aside while you slice the peach and make the dressing (whisk ingredients together).
  3. When ready to serve, arrange peach slices over beets and drop small spoonfuls of cheese over the top. Sprinkle with cilantro.
  4. Drizzle the dressing over.
  5. Serve


The peach balsamic vinegar I used came from 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.

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