Beet and Peach Chopped Salad

This salad was a spur-of-the-moment creation from my CSA bounty, and it was light, sweet, and yum!

Now this salad has beets in it.  If you're thinking, "this recipe is out, I would never buy beets ever," hear me out.  Beets are full of good-for-you nutrients, and they are delicious roasted.  Plus, they are as easy to prepare as baking a potato.  Once you roast them, they keep for three or four days in the refrigerator.  

Beets Baked in Foil

Time: Approximately one hour

Ingredients:

However many beets you want, greens and tails removed

Directions:

1. Heat the oven to 400ºF.  Wash and dry the beets thoroughly.  Wrap the beets individually in foil.  Place on a baking sheet and bake for 45-90 minutes, or until a knife easily pierces the beet.  

2. Remove from the oven and allow to cool for 10 minutes.  Peel the skins off (comes off like butter) and chop beets as desired.  (Beets may turn your hands purple, but it wears off in a couple washes!)

Easy, right?  The rest of the salad is much more straightforward, so without further ado...

Beet and Peach Chopped Salad

Time: 10 minutes 

Serves 4

Ingredients:

2 beets, roasted, peeled, and diced

1 cucumber

2 peaches

4 oz strawberries

1 small red onion

Feta cheese

Slivered almonds

Dressing of choice (I used raspberry, but balsamic or even a poppyseed would be good also)

Directions:

1. Chop the fruits and vegetables however you'd like, into bite size pieces.  Combine.  Before serving, top with feta, almonds, and dressing.