Since the salsa in my previous post was such a hit, I had to keep up the ‘wow’ factor for my second course. With that said, I chose this colorful and delicious Peach Salad with Tomatoes and Beets from Cooking Light. I wanted to stick with the light and fruity theme and this was the perfect choice!
Beets are unique in that you have to bake them until tender so their skin falls off. It’s a little more labor-intensive that other vegetables but SO worth it (and they WILL stain your fingers!) If you haven’t baked beets you should absolutely try it–it’s one of those good basic cooking techniques.
For this recipe you’ll need:
- 2 medium-sized beets
- 2 medium-sized ripe tomatoes
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 3 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 tbsp. honey
- 1 medium shallot, thinly sliced
- 3 medium peeled peaches, sliced
- 3 tbsp. small fresh mint leaves
- 2 tsp. fresh thyme leaves
- 2 oz. goat cheese (about 1/2 c.)
First, you’ll want to preheat oven to 425. Scrub, trim and place the beets in a glass or ceramic baking dish and fill the dish about one-third full with water. Next, cover with foil and bake for 1 hour or until beets are tender–make sure to let them cool once done (they’ll be extremely hot!). Finally, peel the beets and cut into slices. For the next part of the salad, you’ll want to core the tomatoes and cut into slices. Then, arrange the beet and tomato slices on a platter and sprinkle with salt and pepper. For the dressing, combine salt, oil, 1 tbsp. lemon juice, honey, and shallot in a medium bowl. Then toss the peach slices with remaining lemon juice. One last step! Combine the beet and peach mixture with honey mixture and toss. To top itall off, sprinkle the salad with the mint, thyme, and goat cheese. Now that’s what I call a salad!
It’s colorful, scrumptious and makes for a magnificent second course! I seriously encourage you to try it, you won’t be disappointed! But until next time, keep eating!