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Beet and Peach Salad

Ingredients

  • 3 beets, roasted and chopped
  • 2 peach, pitted and sliced
  • 5 ounces mixed greens
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/3 cup blue cheese, crumbled
  • 1/4 cup walnuts, roasted and chopped

Directions

Prep: 1. Preheat oven to 400. 2. Wash and scrub the beets. 3. Place beets on foil then fold foil into a packet. Place the foil on cookie sheet and roast 45 minutes or until tender. 4. Allow beets to cool 20 minutes. Once cool, peel skins off. Meanwhile, slice peaches. 5. Chop the beets and set them aside. Make: 1. In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, and honey. 2. In a large salad bowl, add mixed greens and toss with dressing. 3. Add peach slices, roasted beets and toss again. 4. Serve salad with roasted walnuts and crumbled blue cheese on top.

Notes

This is also great with plums, or with one plum and one peach.

Goes great with these recipes

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