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

Roasted Beet, Peach and Goat Cheese Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 salads Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    2 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2008

Absolutely delicious! For anyone who has a Trader Joe's nearby, they offer fully cooked, peeled, fresh beets in the produce department which streamlined the process incredibly! *Loved* the combo of flavors and textures! A definite keeper; thanks, Megancake!

Most Helpful Critical Review
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.

Oct 16, 2009

This is the salad I pull out when I really want to impress. It's rich, impressive, and delicious. I put together everything but the beet slices and the dressing, then add those immediately before serving and toss again. Adding the warm beets melts the cheese and just slightly wilts the salad, which is great!

Mar 10, 2009

this was really great, and versatile, I added avacado, and tomatoes, and red onions.

Sep 14, 2008

Very nice! I substituted the goat cheese for light feta (lower in fat), and used olive oil instead. I also substituted the pistachios for roasted almonds. The combination of the flavours = YUM

Sep 07, 2008

I omitted the greens as I knew there were green salads being bought to the party that would be eaten along side the salad. I toasted pine nuts instead of using pistachios and used olive oil, balsamic and a little sweet rice wine vinegar for the dressing. The peach, roasted beet, goat cheese combo is sublime. Next time I might try caramelized walnuts with maple syrup as suggested in the "beet salad with goat cheese" recipe submitted on this site.

Aug 03, 2008

Very delicious, I just used what I had on hand: 3 small beets, 1 large and perfectly ripe peach, walnuts and green onions. For the dressing I used 2 T. oil and 1.5 T. balsamic vinegar, plus salt and pepper. It was very delicious, the sweet beet and sweeter peach with the sour snap of balsmaic vinegaraette ad punch of onion is perfect. With goat cheese it would have been better (I woudl have lightened up on the vinegar in that case), unfortunately I didn't have any on hand. I piled the salad on some fresh greens, and loved every bite. Thanks for the great recipe.

Feb 26, 2009

WOW - impressive looking and tasty. I used roasted pine nuts instead. Next time, I will also add rasberries.


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  • Calories
  • 667 kcal
  • 33%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 52.8 g
  • 81%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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