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