Roasted Beet, Peach And Goat Cheese Salad
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
61
Spice
39
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 bunch
Arugula (rinsed and dried)1 cup
Pistachio Nuts (chopped)1 cup
Walnut Oil2 tbsps
Balsamic Vinegar1
SaltDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Wrap each beet in two layers of aluminum foil, and place onto a baking sheet
3
Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes
4
Allow the beets to cool slightly, then remove the skins
5
Let the beets cool to room temperature, or refrigerate until cold
6
Once cooled, thinly slice the beets
7
Place the mache and arugula into a large mixing bowl
8
Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese
9
In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture
10
Toss well, and serve