Recipes Peach Salad with Tomatoes and Beets


Golden beets and a mix of colorful tomatoes (like Purple Cherokee and red heirlooms) offer a dramatic contrast on the plate and are a beautiful and tasty base for the tangy-sweet peaches on top–but red beets and any garden tomatoes would also work.


  • 2 medium-sized golden beets
  • 2 medium-sized ripe tomatoes
  • 3/4 teaspoon kosher salt, divided
  • 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, sliced
  • 3 tablespoons small fresh mint leaves
  • 2 teaspoons fresh thyme leaves
  • 2 ounces goat cheese, crumbled (about 1/2 cup)

Nutritional Information

  • Calories 112
  • Fat 6.8g
  • Satfat 1.8g
  • Monofat 4.1g
  • Polyfat 0.7g
  • Protein 3g
  • Carbohydrate 12g
  • Fiber 2g
  • Cholesterol 3mg
  • Iron 1mg
  • Sodium 164mg
  • Calcium 23mg

How to Make It

Step 1


Preheat oven to 425°.

Step 2

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; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.

Step 3

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

Chef’s Notes

we is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.


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