Beet and Peach Salad

Enjoy this fresh and juicy salad on a hot summer day.

Ingredients

Serves 2

6 medium red beets, tops and ends removed

2 large ripe peaches

10 fresh mint leaves

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and freshly ground black pepper to taste

Boiling versus Roasting

If you are looking to get the most flavor and sweetness out of your beets, roasting is the best option. Roasting concentrates the flavors and sugars, while boiling cooks the beets faster.

1. Preheat the oven to 400°F. Wrap the individual beets in aluminum foil.
2. Roast for 25–30 minutes until a knife slips easily into the center of each beet.
3. Remove the beets from the oven, open the foil pouches, and let cool.
4. Meanwhile, cut the peaches into wedges.
5. Once cool, peel the beets and cut into quarters.
6. In a large bowl, combine the beets and peaches.
7. Chop the mint leaves and add to the bowl.
8. In a small bowl whisk together the oil, lemon juice, salt, and pepper.
9. Pour the dressing on the salad and toss, making sure that every piece is coated.