Roasted Beet, Peach and Goat Cheese Salad Recipe
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Roasted Beet, Peach and Goat Cheese Salad

By: Megancake  
"This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it."

Rating: This weblink has been rated 13 times with an average star rating of 5.0 Read Reviews (13)

Rate/Review | 461 people have saved this

What to Drink?

Wine Riesling
Prep Time:
20 Min
Cook Time:
1 Hr 20 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 2 salads
 

Ingredients

  • 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
  • 2 shallots, chopped
  • 1/4 cup pistachio nuts, chopped
  • 1 (4 ounce) package goat cheese, crumbled
  • 1/4 cup walnut oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Directions

  1. Preheat 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 the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
  2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 667 | Total Fat: 52.8g | Cholesterol: 45mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2008 by DKSGSW 
Absolutely delicious! For anyone who has a Trader Joe's nearby, they offer fully cooked,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2008 by MonaG 
Very delicious, I just used what I had on hand: 3 small beets, 1 large and perfectly ripe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by COLDCHICK18 
this was really great, and versatile, I added avacado, and tomatoes, and red onions. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by JOSEPHK 
This is the salad I pull out when I really want to impress. It's rich, impressive, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by butterfli8 
Very nice! I substituted the goat cheese for light feta (lower in fat), and used olive oil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2008 by Beatrix 
I omitted the greens as I knew there were green salads being bought to the party that would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2009 by Lovingmama 
WOW - impressive looking and tasty. I used roasted pine nuts instead. Next time, I will also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by aerridge 
I couldn't find Walnut oil, so I used Blood Orange olive oil. The flavor mixed very well and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2009 by Christine M Supporting Member (Click to learn more about Supporting Membership)
Beautiful and delicious! I used a spring mix/herb salad blend, safflower oil for the walnut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by Elenchen 
Delicious and flavourful. I made it exactly the way it's written. It was not clear what type... MORE

 
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