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Beet Salad with Peaches and Honey Balsamic Dressing

Beet Salad with Peaches and Honey Balsamic Dressing

Servings: 4
Author: www.miasdailydish.com
A wonderful, late summer salad featuring fresh peaches and roasted beets.
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Ingredients

  • 1 small clamshell package mixed salad greens
  • 2 medium beets roasted (you could also used boiled beets)
  • 3 Tbsp very thinly sliced red onion
  • 2 medium peaches sliced thinly
  • 3 Tbsp sliced almonds toasted
  • 1/4 cup crumbled goat cheese optional

For the dressing

  • 1 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 1 tsp grainy dijon mustard smooth dijon is fine too
  • 1/4 C olive oil
  • 1/4 tsp salt
  • pepper

Instructions

For the beets

  1. Roast the beets ahead of time by drizzling with a bit of olive oil and placing them in a foil packet in a 400° oven or on a hot barbecue for about 40 minutes. Let cool then peel the skin off if desired. Refrigerate if making ahead. Cut into 1/2" dice.

Assemble the salad

  1. Place greens into a large bowl. Add diced beets, sliced peaches, and onion, reserving about half of each.
  2. Toss gently with fingers then add the reserved beets, peaches and onions to the top of the salad.
  3. Top with almonds and goat cheese
  4. Serve dressing on the side to avoid soggy salad

For the dressing

  1. Put honey, balsamic and mustard into a small bowl. Whisk with a fork until honey dissolves. Add salt, and pepper to taste. Whisk olive oil into dressing to emulsify. Serve alongside the salad.