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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	578.66 Kcal (2423 kJ)
Calories from fat	353.54 Kcal
		% Daily Value*
Total Fat	39.28g	60%
Cholesterol	14.88mg	5%
Sodium	130.31mg	5%
Potassium	1104.91mg	24%
Total Carbs	49.25g	16%
Sugars	30.47g	122%
Dietary Fiber	10.32g	41%
Protein	13.94g	28%
Vitamin C	24.5mg	41%
Iron	3mg	17%
Calcium	211.8mg	21%

Amount Per 100 g
Calories	139.17 Kcal (583 kJ)
Calories from fat	85.03 Kcal
		% Daily Value*
Total Fat	9.45g	60%
Cholesterol	3.58mg	5%
Sodium	31.34mg	5%
Potassium	265.73mg	24%
Total Carbs	11.84g	16%
Sugars	7.33g	122%
Dietary Fiber	2.48g	41%
Protein	3.35g	28%
Vitamin C	5.9mg	41%
Iron	0.7mg	17%
Calcium	50.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14

Points
16

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol

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