Ingredients
– 3 small to medium beets, cooked, peeled, and cut into cubes
– 1 fresh peach, pitted, peeled, and cubed
– 3-5 ounces fresh baby spinach
– ⅓ cup crumbled blue cheese (or more to taste)
– ⅓ cup walnuts, toasted and chopped
– 3 tablespoons aged balsamic vinegar
– 3 tablespoons olive oil
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– ½ teaspoon fresh thyme leaves
– Salt and pepper to taste
Instructions
1-First, wash and peel the beets, then cook them by boiling or roasting at 400°F for 40-50 minutes until tender.
2-While that’s happening, slice the peaches into wedges and set them aside.
3-Once the beets cool, peel and cut them into bite-sized pieces for easy mixing.
4-Next, whisk together the dressing in a small bowl, combining olive oil, balsamic vinegar, Dijon mustard, honey, thyme, salt, and pepper.
5-In a large salad bowl, add the spinach as the base and top it with beets, peaches, blue cheese, and walnuts.
6-For this peach and beet salad recipe with fresh herbs and tangy dressing, toss everything gently with the dressing just before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌰 Toast nuts before chopping to enhance their flavor.
🍑 Peel peaches easily by blanching briefly in boiling water followed by an ice bath.
🍠 Try cooking beets by roasting, boiling, or microwave for convenience and flavor variety.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 166 kcal
- Sugar: 6 g
- Sodium: 221 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 6 mg