Roasted Beet & Peach Salad

When the temperatures rise, I love making a cool, crisp salad! Here’s a recipe you can serve as a side or main course. For a heartier salad add quinoa or farro or top with grilled fish, chicken, tempeh or tofu.

Roasted Beet & Peach Salad

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Ingredients Method Notes

Ingredients

  

• arugula
• roasted purple and yellow beets*
• pistachios
• walnut halves
• red onion, diced
• peach slices
• white wine vinegar or lemon juice
• extra virgin olive oil (optional)
• goat cheese or feta (regular or vegan – optional)

Method

 

1. Plate arugula in the center of a dish
2. spread a generous portion of roasted beets on top of the arugula
3. sprinkle pistachios over the top
4. add in red onion
5. place walnut haves around the salad
6. place peach slices between the walnut halves around the salad
7. drizzle white wine vinegar (or lemon juice) over the top of the salad
8. drizzle extra virgin olive oil over the top (optional)
9. sprinkle goat or feta (regular or vegan) over the top (optional)

Notes

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