Thursday, January 20, 2011

Baby Beet and Peach Salad

I like the combination of beets and citrus so I figured peaches would work well, too. You can play with the quantities to suit your taste. This was a great side to go along with the dry-rubbed flank steak.

Serves 3-4.

2 bunches of baby beets
2 small or 1 large peach, peeled, pitted, and diced over a small bowl (to catch any juices)
1/4 cup diced or thinly sliced carrots
1 large handful of fresh arugula
1 tsp freshly squeezed lemon juice
2 Tbsp good quality balsamic vinegar
1 Tbsp extra virgin olive oil
sea salt
freshly ground black pepper


  1. Remove greens from beets, leaving 2 inches of stem. Reserve greens for another use. Wash beets and place them in a large sauce pan. Add water to cover 1 inch over the beets.
  2. Bring water to a rolling boil over medium high heat. Reduce heat to medium and continue to boil for 30-45 minutes or until beets are soft when pierced with a fork.
  3. Carefully transfer pan to the sink, drain hot water, and run beets under cold water. Drain and let beets cool.
  4. While beets cool, whisk together dressing ingredients in a small bowl. Season with salt and pepper.
  5. Wrap cooled beet in a paper towel and rub the beet stem and skin off with your hands. Continue with the remaining beets. Cut in 1/2 lengthwise. 
  6. In a large bowl, toss together arugula, carrots, beets, and peaches and their juices. Add dressing and toss to combine.

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