Serves 8 (serving size: about 2 beet slices, 2 tomato slices, and 1/2 cup peach mixture)
Photo: Dana Gallagher; Styling: Alistair Turnbull
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)
How to Make It
Preheat oven to 425°.
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.
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.
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I used unpeeled farmers market peaches, golden beets and heirloom tomatoes, plus thyme from my own garden. It looked absolutely gorgeous on the platter and was delicious with simple grilled chicken that I had marinated in lime juice and olive oil. What a great way to savor the end of summer!