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Beet salad with peaches and walnuts
2 medium cooked red beets, sliced 1/4-inch
2 medium tomatoes, sliced 1/4-inch
Salt and freshly ground black pepper, to taste
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 honey
2 cups sliced peaches, without skin (fresh or frozen)
1/3 cup toasted chopped walnuts
1/4 cup crumbled goat cheese (or feta)
- On platter, arrange beets and tomato slices. Season, to taste, with salt and pepper.
- 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.
- Arrange peach mixture over beets and tomatoes. Top salad with walnuts and cheese, garnish with mint and thyme sprigs, and serve.
Amount per serving: 170 calories, 11g total fat (2g saturated fat, 0g trans fat), 5mg cholesterol, 15g carbohydrates, 4g protein, 3g dietary fiber, 60mg sodium.
American Institute for Cancer Research