Summer Beet, Sprout & Peach 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
- 6 medium red beets, peeled & diced 1/2"
- 4 golden beets, peeled & diced 1/2"
- 4 ripe peaches
- 1 bag sunflower sprouts, stems chopped
- 1/2 cup walnuts, toasted
- 1 garlic clove
- kosher salt
- 1 tsp pink peppercorns
- 1 tbsp sherry vinegar
- 3 tbsp walnut oil
- 2 tbsp olive oil
- 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!