New American Plate Challenge

Beet Salad with Peaches and Walnuts

Weekly Recipe
Serves 6 People

Take advantage of the last of summer’s sweet produce with this vibrant salad. Gem-colored peaches and beets boast healthy amounts of fiber, potassium and vitamin C as well as anthocyanins and polyphenols.


  • 2
    medium cooked red beets, sliced 1/4-inch
  • 2
    medium tomatoes, sliced 1/4-inch
  • Salt and freshly ground black pepper
  • 1
    small shallot, thinly sliced
  • 2 Tablespoons
    minced mint leaves (reserve a few sprigs for garnish)
  • 1 Teaspoon
    minced thyme (reserve a few sprigs for garnish)
  • 2 Tablespoons
    extra virgin olive oil
  • 1 Tablespoon
    lemon juice
  • 1 Teaspoon
  • 2 Cups
    sliced peaches without skin (fresh or frozen)
  • 1/3 Cup
    toasted chopped walnuts
  • 1/4 Cup
    crumbled goat cheese (or feta)


  1. On platter arrange beets and tomato slices. Season to taste with salt and pepper.

  2. In large mixing bowl combine shallot, mint, thyme, oil, lemon juice and honey. Stir well to combine. Add peach wedges and gently toss to coat.

  3. Arrange peach mixture over beets and tomatoes. Top salad with walnuts and cheese, garnish with mint and thyme sprigs and serve.

Nutrition: 197 calories, 11 g total fat (2.5 g saturated fat), 22 g carbohydrate, 6 g protein, 2 g dietary fiber, 58 mg sodium.


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