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.

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

SingingGourmand's Review

September 13, 2014
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.

My favorite salad!

July 06, 2016
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. ;-)

MichelleDr's Review

November 04, 2011
This is one of the best salad recipes we have ever had. My family just loves it. It works equally well with white balsamic vinegar.