ROASTED BEET AND PEACH SALAD
This colorful fresh citrusy salad is light and healthy
- 6 beets (a mix of red and gold)
- 3 white peaches
- drizzle of olive oil
- splash of red wine vinegar
- salt and pepper
- dried cranberries, 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.
If you don’t want stained finger, use food prep disposable gloves to peel and dice the beets. Peel and slice white peaches (my favorite are Belle of Georgia). Arrange on a large white plate. Garnish with dried cranberries, Honey Goat Cheese, toasted walnuts, and pour on the citrus vinaigrette and top with orange zest.
Citrus Vinaigrette
- 1 cup fresh squeezed orange juice (3 navel oranges)
- orange zest
- 1 tbs fresh lemon juice
- 1 tsp fresh lime juice
- 1 shallot minced
- 1 sprig fresh thyme
- 3 tbs olive oil
- 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 orange. 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.
Although totally not a necessity, inexpensive kitchen small appliances make some tasks much easier. I use the Braun Citromatic juicer all the time! We buy a case of oranges every year from our high school alma mater baseball team. There’s nothing quite like fresh squeezed orange juice.
