Roasted Beet, Peach, and Goat Cheese Salad
Recipe by Megancake from allrecipes.com
Lunch 3 Hr. 5 Mins.
Ingredients
2
2 servings
- •2 beets, scrubbed
- •1 bunch mache (lamb's lettuce), rinsed and dried
- •1 bunch arugula, rinsed and dried
- •2 fresh peaches - peeled, pitted, and sliced
- •1 (4 ounce) package goat cheese, crumbled
- •0.25 cup pistachio nuts, chopped
- •2 shallots, chopped
- •0.25 cup walnut oil
- •2 tablespoons balsamic vinegar
- •salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
- Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
- Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
- Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.
Nutritional Facts
Per 2 servings
- Calories: 691
- Carbohydrate: 38g
- Fat: 53g
- Fiber: 8g
- Protein: 23g
- Sugar: 22g
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