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Summer Beet Salad with Peach Vinegerette

May 18th, 2011

As we approach warmer weather, nothing beats a great salad for a delicious meal.  This recipe pairs beets with arugula creating a salad that is full of flavor as well as healthy benefits.  The benefits of beets have been shown to improve anemia, blood circulation, cancer, and various heart diseases.  In addition, arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese and magnesium. Here’s the recipe, and here’s to healthy eating!

Salad:
4 medium bulls blood beets (roasted or boiled and peeled)
2 oz of crumbled Queso fresca cheese (may substitute with mild feta)
1/4 red onion sliced super thin
1/4 cup pistachios
4 cups or organic arugula

Dressing:
1 organic medium yellow peach (frozen also works if not in season)
3 Tbsp. grape seed oil (extra virgin olive oil can be used to substitute)
3 Tbsp. champagne vinegar (White vinegar will do, as well as white balsamic)
3-5 drops of Umi plum vinegar (not necessary, however adds a great flavor)
1/2 tsp. salt

Directions:
Roast your beets at 375 degrees for about 25 minutes or until fork tender. Cover the beets with olive or grape seed oil, and sea salt prior to baking and wrap in tinfoil to put into the oven. I’m sure that they can be boiled as well, I however find roasting them to bring out the sweet earthy flavor more.
After the beets have been roasted, peeled and cooled, cut them into 1/4 inch cubes.  Toss them together with the thinly sliced red onions and let them absorb each others flavors while you prepare the dressing.  In a blender combine the peach, oil, salt, champagne vinegar (white vinegar), and Umi plum vinegar (optional). Blend on pulse until everything has come together into a creamy peach color.  In a large bowl toss the beets, half of the dressing and the pistachios together until all of the beets are coated in dressing.  Plate with a handful of arugula and then sprinkle  the crumbled queso fresca (mild feta) and splash a bit more dressing on top. Viola you have a super simple summer salad that has the perfect amounts of creaminess, sweetness, tartness, and crunch!

About Katheryne:


Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here http://katherynecooks.com/ and please be sure to “like” my Facebook page!

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One Response to “Summer Beet Salad with Peach Vinegerette”

  1. Cher_B says:

    I love your recipes and ideas about cooking. If you ever want to talk about healthy on healthy on Plantcycle, you can leave a link to your blog. You really have a great and different method of approaching cooking and eating. I shall continue onto other cool subjects I see that draw me like a magnet. Thanks for sharing. Cher B

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