Reviewed: May 8, 2013

Loved it! Added boiled eggs to make it a full meal and used canned peaches in light syrup because that's what I had. I was hesitant to buy walnut oil just for this, but it really enhanced the flavor. Will make this again when we invite friends over for a BBQ. Thank you whoever submitted this, it's a keeper!

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Reviewer:

JOLIMONT

Cooking Level: Expert

Reviewed: Sep. 16, 2012

I cheated. Used canned, sliced (not pickled) beets and used a prepared (Marie's) greek salad dressing with feta in it. Absolutely delicious. Potentially better doing everything from scratch, but sometimes you just don't have the time! Yum. Will make again, the right way or the wrong way!

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Reviewer:

HongKongKate

Reviewed: Jun. 17, 2012

I used walnuts and extra virgin olive oil instead of the walnut oil, but the nut combination was really tasty. Thanks fo the recipe!

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Reviewer:

HurdBird

Cooking Level: Beginning

Reviewed: Dec. 6, 2011

I accidentally forgot to bring the beets to my mom's house but this turned out great anyway. Peaches weren't in season, so I tried it with mango. It was awesome! I would make this many times and could probably work with lots of different fruits and veggies.

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Reviewer:

terri

Reviewed: Nov. 7, 2011

I'm not sure if I did something wrong - because I didn't appreciate the flavors of this salad.

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Reviewed: Aug. 10, 2011

This salad is delicious! We served it with grilled swordfish for a peach themed summer dinner and everyone loved it.

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Reviewer:

Danielle Ren

Cooking Level: Intermediate

Home Town: Linwood, New Jersey, USA

Living In: Chesterton, Indiana, USA

Reviewed: Jul. 26, 2011

Technically, I had to make this with some substitutions. I stayed true to types of flavors the original salad used, but changes the peaches to nectarines that I had on hand, pecans for the pistachios, only used arugula, and bleu cheese crumbles instead of goat cheese. Still ended up having incredible flavors!

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Reviewer:

Kimberly

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

Reviewed: Jul. 16, 2011

Totally d'lish! I had 4 beets roasted and wanted to make a salad with goat cheese...the addition of the fruit, nuts, oil and vinegar were tops. I skipped the greens (because I don't like greens) and used plums, finely diced sweet onions, olive oil & walnuts b/c that's what I had. Can't wait to make this again. I'm thinking it would be great with a little bit of fresh mint sprinkled on top. Wonderful summer salad!

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Reviewer:

TenBayRoad

Reviewed: Jul. 9, 2011

This is an amazing salad and I constantly get requests from friends, family, and coworkers to make it. As in other reviews, I also made some changes and substitutions. I use feta instead of goat, used organic Waimanalo greens instead of the recipe greens, and I love to add sliced green apples instead on peaches. This recipe is so simple and easy to make your own. Enjoy!

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Reviewer:

VeggieGirl&MMABoxerBoy

Cooking Level: Intermediate

Living In: Kapolei, Hawaii, USA

Reviewed: Jul. 9, 2011

I used spring mix instead of the mache and arugula. Subbed yellow onion for the shallots, skipped the pistachios and used a creamy pimento pepper goat cheese. As for the dressing, I used sweet almond oil instead of walnut oil. Overall the salad was nice, and a little different. My fiance went back for extra salad (which is unusual- he's a meat and potatoes kind of guy) so this is a keeper.

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