Peach Salad with Tomatoes and Beets

Take advantage of what’s arriving fresh at the Market. Golden beets and a mix of colorful tomatoes offer a dramatic contrast and are a beautiful and tasty base for the tangy-sweet peaches on top. Made with honey from Noni’s Bees, goat cheese from The Cheese People and olive oil from Mavra’s this is a perfect summer evening dish.


peach salad tomatoes and beets.jpg
  • 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)


  1. Preheat oven to 425°.

  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.

  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.

Recipe courtesy of Cooking Light August 2014