Peach And Beet Recipe
fresh baby arugula, sliced roasted beets, house glazed peaches, grape tomatoes, toasted walnuts and feta cheese tossed with apple cider vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Glazed Peaches
Apple Cider Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large bowl, combine the baby arugula, sliced roasted beets, grape tomatoes, toasted walnuts, and feta cheese. Toss gently to combine the ingredients evenly.
Glazed Peaches
- 2
Glaze the Peaches
In a skillet over medium heat, melt the butter. Add the brown sugar and stir until it dissolves. Cut the peaches in half and remove the pit. Place the peach halves in the skillet, cut side down. Cook for about 3-4 minutes until they are caramelized, then flip and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
Apple Cider Vinaigrette
- 3
Make the Vinaigrette
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper. Adjust seasoning to taste.
Assembly
- 4
Combine and Serve
Add the glazed peach halves to the salad base and drizzle with the apple cider vinaigrette. Toss gently to coat everything evenly. Serve immediately.
