Beet and Peach Salad

Peaches are in season! What a great healthy sweet to add to your salad, along with beets. This peach salad is so colorful, and when you add a lot of color to your meals, you know you are adding a variety of nutrients to your meal. This delicious salad can be eaten as a side to any meal. This RDN-approved recipe is another part to our Menu Planning Program. Sign up today for this guide to your menu-planning. Click here for the link to sign up.

Beet and Peach Salad


  • 3 beets, roasted and chopped
  • 2 peaches, pitted and sliced
  • 5 ounces mixed greens
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/3 cup blue cheese, crumbled
  • 1/4 cup walnuts, roasted and chopped



  1. Preheat oven to 400.
  2. Wash and scrub the beets.
  3. Place beets on foil then fold foil into a packet. Place the foil on cookie sheet and roast 45 minutes or until tender.
  4. Allow beets to cool 20 minutes. Once cool, peel skins off. Meanwhile, slice peaches.
  5. Chop the beets and set them aside.


  1. In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, and honey.
  2. In a large salad bowl, add mixed greens and toss with dressing.
  3. Add peach slices, roasted beets and toss again.
  4. Serve salad with roasted walnuts and crumbled blue cheese on top.


This is also great with plums, or with one plum and one peach.

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