Recipe information
Ingredients for - Roasted Beet, Peach, and Goat Cheese Salad
1. Beets, scrubbed - 2
2. Mâche (lamb's lettuce), rinsed and dried - 1 bunch
3. Arugula, rinsed and dried - 1 bunch
4. Fresh peaches, peeled, pitted, and sliced - 2
6. Pistachio nuts, chopped - ¼ cup
7. Package goat cheese, crumbled - 1 (4 ounce)
How to cook deliciously - Roasted Beet, Peach, and Goat Cheese Salad
1. Stage
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 and 20 minutes. Allow beets to cool slightly, then remove skins. Let beets cool to room temperature, or refrigerate until cold, about 1 hour. Once cooled, thinly slice beets.
2. Stage
Place mâche and arugula into a large mixing bowl. Add sliced beets and peaches; sprinkle with shallots, pistachios, and goat cheese. In a separate bowl, whisk together walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over salad mixture. Toss well, and serve.
