Peach Salad with Tomatoes and Beets

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Peach Salad with Tomatoes and Beets
Photo: Dana Gallagher; Styling: Alistair Turnbull
Golden beets and a mix of colorful tomatoes (like Purple Cherokee and red heirlooms) offer a dramatic contrast on the plate and are a beautiful and tasty base for the tangy-sweet peaches on top--but red beets and any garden tomatoes would also work.
Serves 8 (serving size: about 2 beet slices, 2 tomato slices, and 1/2 cup peach mixture)


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2 medium-sized golden beets
2 medium-sized ripe tomatoes
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, divided
1 tablespoon honey
1 medium shallot, thinly sliced
3 medium peeled peaches, sliced
3 tablespoons small fresh mint leaves
2 teaspoons fresh thyme leaves
2 ounces goat cheese, crumbled (about 1/2 cup)


Hands-on: 25 Minutes
Total: 1 Hour, 15 Minutes

1. Preheat oven to 425°.

2. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.

3. Combine remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallot in a medium bowl. Toss peach slices with remaining 1 tablespoon juice. Add peach mixture to honey mixture; toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese.

Created date

June 2014

Nutritional Information

Calories 112
Fat 6.8 g
Satfat 1.8 g
Monofat 4.1 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 3 mg
Iron 1 mg
Sodium 164 mg
Calcium 23 mg