Name: Roasted Beet, Peach, and Goat Cheese Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Beets, scrubbed - 2; Mâche (lamb's lettuce), rinsed and dried - 1 bunch; Arugula, rinsed and dried - 1 bunch; Fresh peaches, peeled, pitted, and sliced - 2; Shallots, chopped - 2; Pistachio nuts, chopped - ¼ cup; Package goat cheese, crumbled - 1 (4 ounce); Walnut oil - ¼ cup; Balsamic Vinegar - 2 tablespoons; Salt and pepper, to taste - 2 tablespoons

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

5. Shallots, chopped 2

6. Pistachio nuts, chopped ¼ cup

7. Package goat cheese, crumbled 1 (4 ounce)

8. Walnut oil ¼ cup

9. Balsamic Vinegar 2 tablespoons

10. Salt and pepper, to taste 2 tablespoons

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.