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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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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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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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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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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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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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 8, 2011

I tweeked this recipe a bit...I used canned beets instead of fresh, omitted the pistachios, and used a light balsamic vinagrette dressing...all of which saved a lot of prep time. Even with my substitutions, the salad was AWESOME! I served it with grilled bone-in pork chops. I will definitley make this again!

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Holly Albritton

Cooking Level: Expert

Living In: Smyrna, Georgia, USA

Reviewed: Mar. 22, 2011

this salad was wonderful! i was craving beets and my mouth watered when i read the recipe. it was even more amazing when i tasted it. roasting the beets brings out the sweetness. i heated the peach slices in walnut oil and put the beets in the salad straight from the oven. it was a great warm salad!

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bamcooks

Reviewed: Jan. 26, 2011

Although I think it has potential, and it was good, the goat cheese, fruit and beets are too heavy for the lettuce's used, and it becomes mashed/compressed just from the weight. Maybe if it was served on a platter with guests being able to add what they wanted, vs. having it pre-mixed, that would work. But pre-mixed I found it settled too much for the types of lettuces used.

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