Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

Golden beets and a mix of colorful tomatoes (like Purple Cherokee and red heirlooms) offer a dramatic contrast on the plate and are a beautiful and tasty base for the tangy-sweet peaches on top--but red beets and any garden tomatoes would also work.

Julianna Grimes
Recipe by Cooking Light August 2014

Gallery

Credit: Dana Gallagher; Styling: Alistair Turnbull

Recipe Summary

hands-on:
25 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: about 2 beet slices, 2 tomato slices, and 1/2 cup peach mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

112 calories; fat 6.8g; saturated fat 1.8g; mono fat 4.1g; poly fat 0.7g; protein 3g; carbohydrates 12g; fiber 2g; cholesterol 3mg; iron 1mg; sodium 164mg; calcium 23mg.
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