Fall is just around the corner and peaches are about gone. This recipe was the perfect addition to a late summer meal outdoors. While this salad is best when it is fresh, the leftovers are quite tasty! I served the salad on a few leaves of mixed greens.
Peach and Roasted Beet Salad
INGREDIENTS:
- 4 beets, peeled and cut into wedges or sliced (I used lovebeets already roasted from the grocery store)
- 2 medium-sized peaches, peeled and cut into wedges or sliced
- 1 shallot or 1/2 small onion, finely chopped (I used red onion)
- about 1/4 cup sweet bell pepper, finely chopped
- 2 tablespoons olive oil
- juice of 1 lemon
- salt and pepper to taste
- handful of fresh basil leaves, chopped
DIRECTIONS:
- If roasting fresh beets: Preheat oven to 375 degrees. Wash each beet and remove any long strands. Wrap individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of the beets). Remove from oven, unwrap the foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges (or slice).
- In a large bowl, toss the onion and pepper with olive oil, lemon juice, salt and pepper to taste. Carefully cut peaches into wedges and discard the pits. Gently ross in the beet and peach wedges, and add the basil leaves for garnish just before serving.
Recipe originally from grantfarms.com but recipe has been removed.