1/2 cup (2 ounces) crumbled reduced-fat goat cheese
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This was a huge hit - my best friend still talks about it months after I served it to her. Our grocer was out of golden beets so I used red and only tossed it the minimal amount to prevent the whole salad from turning red.
I love this salad! I usually use red beets, because they're easier to find, and nectarines just because I like them better. I toss all the other ingredients before adding the beets in order to help retain their colors, but everything winds up red by the time I finish it anyway. That's okay, it doesn't affect the taste at all. It's low in calories and fat, and fairly high in fiber. If I could find a way to make it high in protein I'd eat it every day. ;-)