ROASTED BEET AND PEACH SALAD
I love building this salad on a large white plate, letting the deep red and golden beets mingle with slices of white peach. Belle of Georgia are my favorite. Creamy goat cheese, toasted walnuts and a bright citrus vinaigrette bring it all together.
- 6 beets (a mix of red and gold) – roasted and diced
- 3 white peaches – peeled and sliced
- drizzle of olive oil
- splash of red wine vinegar
- salt and pepper
- goat cheese and toasted walnuts
Preheat oven to 400 degrees.
Cut the stems off the beets and gently wash. Place beets on foil and drizzle with a little olive oil, splash of red wine vinegar, salt and pepper. Wrap in foil and roast for one hour or until a knife is inserted without resistance.
Citrus Vinaigrette
- 1 cup fresh squeezed orange juice (3 navel oranges)
- orange zest – save a little for garnish
- 1 tbs fresh lemon juice
- 1 tsp fresh lime juice
- 1 shallot minced
- 1 sprig fresh thyme
- 3 tbs olive oil
- 1tsp honey
- salt and pepper to taste
Freshly squeeze 1 cup of navel orange juice.
In a sauce pan over medium heat reduce to 1/4 cup. Add zest of 1/2 an orange and cool.
Whisk in a fresh squeeze each of lemon and lime juice, 1 minced shallot, and one sprig of fresh minced thyme.
Slowly whisk in 3 tbs olive oil and 3 tablespoons EVOO, salt and pepper. Strain. Pour.
Kabie Plates
Start with a large white platter and build the salad loosely across it. Don’t group all the red beets, golden beets or peaches together – repeat the colors around the plate so your eye keeps moving. tuck in the goat cheese and walnuts, leaving some open space between ingredients, then spoon the vinaigrette over just before serving. Finish with a little orange zest.
