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19TH MAY

Summer Beet, Sprout & Peach Salad

  • Submitted by Hello Kitchen
  • Austin, TX USA
  • tags: "beets","peaches","sprouts","salad"

This is a summer salad based on ingredients from our local farmers' market this morning in Austin, TX! I love the mixture of beets and peaches, and the pink peppercorns bring it all together as a sharp tasty accent.

INGREDIENTS

  1. 6 medium red beets, peeled & diced 1/2"
  2. 4 golden beets, peeled & diced 1/2"
  3. 4 ripe peaches
  4. 1 bag sunflower sprouts, stems chopped
  5. 1/2 cup walnuts, toasted
  6. 1 garlic clove
  7. kosher salt
  8. 1 tsp pink peppercorns
  9. 1 tbsp sherry vinegar
  10. 3 tbsp walnut oil
  11. 2 tbsp olive oil
  12. 1/4 cup goat cheese

PREPARATION

1. Preheat oven to 400 degrees. Toss the red beets in 1 tsbp olive oil and sprinkle with sea salt to taste, and arrange on a baking sheet. Do the same with the golden beets (tossing them separately will preserve their golden color, without the red stain). Roast for 35-40 minutes, until the beets start sizzling and are fork tender.
2. Slice peaches and combine in a large bowl with the sunflower sprouts and walnuts.
3. Make the dressing: in a mortar & pestle, mash 1 clove garlic with about 1/2 tsp kosher salt. Add the pink peppercorns and mash lightly. Whisk in the oils and taste for salt - it should be smooth with just a little bite.
4. Toss the peaches, sprouts and walnuts with the cooled beets and dressing. This salad tastes great if left to marinate for an hour or so. Serves 8-10 as a side.
Enjoy!
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