Golden Beet, Peach, and Goat Cheese Salad with Champagne Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you can find striped Chioggia beets, combine them with the golden beets for a more colorful salad. Ingredients:
2 pounds golden beets |
1 1/2 cups julienne-cut firm ripe white peaches (about 8 ounces) |
1 cup thinly sliced red onion |
2 tablespoons chopped fresh basil |
1 tablespoon finely chopped shallots |
2 tablespoons champagne vinegar |
1 tablespoon extravirgin olive oil |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) crumbled reduced-fat goat cheese |
Directions:
1. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Drain and rinse with cold water; drain. Cool. Trim off beet roots and stems; rub off skins. Cut beets into 1/4-inch-thick slices. Place beet slices in a large bowl; add peaches and onion.
2. Combine chopped basil, chopped shallots, Champagne vinegar, olive oil, sugar, salt, and pepper, stirring with a whisk. Drizzle over salad; toss gently to coat. Sprinkle with crumbled goat cheese.
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