Beet Salad with Peach Vinaigrette
I’m currently designing a few easy salads that I can keep in the fridge and eat throughout the week, the first of which is this roasted beet salad with peach vinaigrette. My intention is to get my fridge to look a little like the prepared foods section of Whole Foods. It’s so easy to make healthy choices when there are a variety of tasty salads ready to go!
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I started with this roasted beet salad because it’s hardy and won’t get soggy. It’s super tasty and lasted for several days.
Commonly, beet salad is made with some sort of citrus dressing. It’s what gives the beets a little twist of flavor. However, Arie is not a fan of citrus, and honestly, I don’t love the orange and beet pairing much either.
Peach vinaigrette is the perfect substitute. It adds a subtle sweetness and tang, and it blends really well into a creamy (dreamy) dressing. The fresh thyme pairs perfectly with the peach, and it brings the sweetness back to the savory side. It’s a match made in veggie heaven.
Lastly… carrot and sunflower seeds for a little, satisfying crunch.
This salad is so tasty that I actually surprised myself! I encourage you to give it a try, it will make the perfect summertime, picnic-table salad.
Note: You will need a blender or food processor to make this dressing.
This recipe makes about 4-6 servings
Ingredients
4 medium sized beets
1 carrot
1 peach
3 tablespoons good quality extra virgin olive oil + a drizzle extra for the roasting
2 tablespoons of apple cider vinegar
1 tablespoon of sunflower seeds
1 teaspoon of fresh thyme leaves
Micro-greens for garnish (optional)
Salt and pepper to taste
Method
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Peel and chop the beets into bite-sized pieces (about 1 inch chunks). Place them on the baking sheet and drizzle them lightly with olive oil. Then sprinkle with a pinch of salt and toss on the baking sheet. Place them in the oven and roast for about 30-35 minutes until the beets are medium soft. They should be soft enough to eat easily, but not mushy. Remove the beets and let them cool slightly.
While the beets are roasting, peel and chop the peach. Add the peach, olive oil, and vinegar to your blender and blend until smooth.
Peel and julienne the carrot. Cut the julienned pieces into about ½ inch strips.
In a bowl, pour the dressing over the beets and toss until they are fully coated. Add the carrots, sunflower seeds, thyme, salt, and pepper and toss again. Top with micro-greens for a pretty garnish.
Of course, if you try this salad at home, let me know what you think! I’d love to hear from you!
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