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

Yield 6 servings (serving size: about 1 cup)
If you can find striped Chioggia beets, combine them with the golden beets for a more colorful salad.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.