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


  • 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)


  • 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)