Golden Beet, Peach, and Goat Cheese Salad with Champagne Vinaigrette

If you can find striped Chioggia beets, combine them with the golden beets for a more colorful salad.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 107
Caloriesfromfat 29 %
Fat 3.5 g
Satfat 1 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 17.3 g
Fiber 3.7 g
Cholesterol 2 mg
Iron 1 mg
Sodium 320 mg
Calcium 25 mg


2 pounds golden beets
1 1/2 cups julienne-cut firm ripe white peaches (about 8 ounces)
1 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1 tablespoon finely chopped shallots
2 tablespoons Champagne vinegar
1 tablespoon extravirgin olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled reduced-fat goat cheese


Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Drain and rinse with cold water; drain. Cool. Trim off beet roots and stems; rub off skins. Cut beets into 1/4-inch-thick slices. Place beet slices in a large bowl; add peaches and onion.

Combine chopped basil, chopped shallots, Champagne vinegar, olive oil, sugar, salt, and pepper, stirring with a whisk. Drizzle over salad; toss gently to coat. Sprinkle with crumbled goat cheese.

David Bonom,

Cooking Light

June 2007
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