One of my favorite blogs is Not Eating Out in New York. The blogger, Cathy Erway, always uses such lovely, fresh produce and comes up with some of the most interesting combinations. She was the creative force behind one of my favorite dishes last year, sweet potato gnocchi with arugula and hazelnuts. So, when she posted this salad, I knew I had to make it.
It’s delicious. If you are looking for something inspired and fresh to do with your beets, I highly recommend this. I didn’t have all the ingredients, so I simplified it quite a bit. I imagine it’s even better when done properly, but this worked out well for a farmers’ market eve dinner, when produce on hand is low.
Peach and Beet Salad
Adapted from Cathy Erway, Not Eating Out in New York
2 medium-sized peaches
2-3 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
handful fresh basil leaves
Ingredients I skipped: 1 shallot or 1/2 small onion, finely chopped, about 1/4 cup sweet bell or cubano pepper, finely chopped, about 1/4 cup the beet stems, finely chopped
Preheat oven to 375 degrees. Wash each beet and remove any long strands. Wrap each beet individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of your beets). Remove from oven, unwrap foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges.
In a large bowl, toss the onion, pepper and beet stems if you are using them, with the olive oil, lemon juice and salt and pepper to taste. Carefully cut peaches into wedges and discard the pits. Gently toss in the beet and peach wedges, and add the basil leaves for garnish just before serving.
The beets stained the peaches before I could get a good picture, but here it is. I served it up with some delicious ribs, coated with a harissa spice blend, and a bottle of pinot noir for a summery, fresh Friday night dinner.