Photo: Dana Gallagher; Styling: Alistair Turnbull
Hands-on Time
25 Mins
Total Time
1 Hour 15 Mins
Serves 8 (serving size: about 2 beet slices, 2 tomato slices, and 1/2 cup peach mixture)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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

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Ratings & Reviews

Gorgeous and delicious

August 29, 2016
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!

kayakgirl78's Review

August 20, 2014
I guess I'm just not enough of a fan of beets to love this recipe. If you love beets then maybe you'll love this like the other reviewers do.

tomd47's Review

August 18, 2014
I notice the recipe calls for peeled peaches. And the gorgeous photo shows unpeeled peaches. Does any one have some opinion on which is better to eat and why? Signed Curious in Boston

TerriS2's Review

July 25, 2014
Very good. The beets should be made a day ahead to save time. I put them in the oven while I was making dinner the night before. I used red beets.

holliva's Review

July 22, 2014
Beautiful and so delicious! A great way to highlight summer's fresh produce. I used red beets, as golden beets were not available, and they worked just fine.

mgreisdorf's Review

July 14, 2014
Absolutely delicious. A beautiful presentation as well. Who would have thought this combination would be so good. I drained a jar of sliced beets to simplify things and it was just great.

Goldilex's Review

July 12, 2014
We made this with fresh Chilton County Peaches and mint from my garden, and it was fabulous!