Take advantage of the last of summer’s sweet produce with this vibrant salad. Gem-colored peaches and beets boast healthy amounts of fiber, potassium and vitamin C, as well as anthocyanins and polyphenols and their potent antioxidant properties. Plus, this recipe is easy, quick and delicious. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
Salad
2 medium cooked red beets, sliced ½-inch thick
2 medium tomatoes, sliced ¼-inch thick
Salt and freshly ground pepper
2 cups diced peaches without skin (fresh or frozen)
1/3 cup toasted chopped walnuts
¼ cup crumbled goat cheese (or feta)
Dressing
1 small shallot, thinly sliced
2 Tablespoons minced mint leaves (reserve a few sprigs for garnish)
1 teaspoon minced thyme (reserve a few sprigs for garnish)
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
1 Tablespoon honey
Directions
1. On individual plates, arrange beets and tomato slices in a stack. Season to taste with salt and pepper.
2. In a large mixing bowl combine shallot, mint, thyme, oil, lemon juice and honey. Stir well to combine. Add peaches and gently toss to coat.
3. Arrange peach mixture over beets and tomato stacks.
4. Top salad with walnuts and cheese.
5. Garnish with mint and thyme sprigs and serve.
Nutritional info (per serving): Calories 197; Fat 11g; Sat Fat 2.5g; Carbs 21g; Fiber 2g; Sodium 58mg; Protein 6g
