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

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.

Cooking Light JUNE 2007

  • Yield: 6 servings (serving size: about 1 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 29%
  • Fat: 3.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 17.3g
  • Fiber: 3.7g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 320mg
  • Calcium: 25mg
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