September Salad


  • 2 beets, roasted, peeled and sliced
  • greens of your choice (arugula and mache would be lovely; I used what was on hand from my organic veggie delivery)
  • 2 peaches, peeled, pitted and sliced
  • 2 shallots, chopped
  • 1/4 c pistachios, chopped
  • goat cheese
  • 1/4c olive or walnut oil
  • 2 tbsp balsamic vinegar
  • salt & pepper to taste
Wash beets, double wrap them in foil, and roast them in a 375 degrees F oven until tender – about 1 hour, 20 minuntes.  Cool slightly and remove the skins.  Let come to room temperature or refrigerate.  Thinly slice after cooled.
Place greens in a large bowl.  Add the beets and peaches.  Sprinkle with the shallots, pistachios and goat cheese.

Prepare dressing separately.  Whisk oil, vinegar, salt and pepper until emulsified.  Add to salad and toss gently.

This salad is very much worth the effort. The colours and tastes provide a tremendous WoW factor. Prepare it lovingly and serve it to people you hug often.