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Roasted Beet, Peach and Goat Cheese Salad

July 6, 2008

This recipe was so good (slightly modified), I had to capture it for posterity. Ingredients:

  • 2 beets, scrubbed
  • 1 bunch mache, rinsed and dried
  • 2 fresh peaches (preferably slightly tart), peeled and sliced
  • 2 shallots, finely chopped
  • 1/3 cup pistachios, chopped
  • 5 oz goat cheese, crumbled
  • 1/4 cup walnut oil
  • 1/4 cup balsamic vinegar
  • pinch of dried mustard
  • salt and pepper to taste

Directions:

  • Double wrap beets in foil, bake at 375F for 60 minutes. Rinse under cold water to remove skin, quarter, then slice thinly.
  • Toss mache, peaches, beets.
  • Sprinkle over shallots, pistachios, and goat cheese.
  • Shake oil, vinegar, mustard, salt and pepper until emulsified. Pour over salad and serve.
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From → Cooking

3 Comments
  1. What, no pictures? (sounds awesome, BTW)

  2. it took so freakin long to prep I just wanted to eat (and forgo the glamor shots 🙂 Next time.

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