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  • Peach and Beet Salad

Peach and Beet Salad

Peach and Beet Salad

Ingredients:

  • 2 medium-size golden beets
  • 2 medium-size ripe tomatoes
  • 3/4 teaspoon kosher salt, divided into
  • 1/4 teaspoon and
  • 1/2 teaspoon
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon honey
  • 1 medium shallot, thinly sliced
  • 3 medium peeled peaches
  • 3 tablespoons small fresh mint leaves
  • 2 teaspoons fresh thyme leaves
  • 2 ounces goat cheese, crumbled (about 1/2 cup)

Directions:
Preheat oven to 425°.

Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish. Fill dish one-third full with water. Cover with foil and bake at 425° for 1 hour or until beets are tender. Cool.

Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes and cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter. Sprinkle with 1/2 teaspoon salt and pepper.

Slice peaches and toss slices with 1 tablespoon lemon juice.

Combine remaining 1/4 teaspoon salt, oil, remaining tablespoon lemon juice, honey, and shallot in a medium bowl. Add peach mixture to honey mixture and toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese. Enjoy!

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hospitality@tri-c.edu

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Cleveland, OH 44114-3196

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