Entrée, Gluten-Free, Meal Prep, Side, Vegetarian

Deliciously Different Roasted Beet & Peach Salad

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I’m slowly but surely becoming a beets fan. Golden beets tend to be a bit sweeter and milder compared to their more “earthy” red counterparts. Roasting beets brings out their natural sweetness and tenderness. Along side peaches, balsamic vinegar and fresh thyme, this non-traditional salad is bursting with flavor — and color! With brown rice as the base, Roasted Beets & Peach Salad will be your new summer staple.

Ingredients (serves 4).

For the Beets & Peaches:

  • 1 large red beet, peeled
  • 1 large golden beet, peeled
  • 1 yellow squash
  • 2 small peaches
  • Dash of salt
  • Coconut oil cooking spray

For the Salad:

  • 2 c brown rice, cooked and warmed (about 2/3 c dry)
  • 4 oz. fresh mozzarella, cubed
  • 4 T sprigs of fresh thyme, roughly chopped
  • 6 t fig balsamic
  • 4 t extra virgin olive oil

Directions.

  1. Preheat oven to 400º F. Line a baking sheet with foil.
  2. Cut beets and peaches into 1/2″ pieces and slice squash. Line beets on a baking sheet. Lightly and quickly spray beets with coconut oil cooking spray and lightly dust with salt. Roast beets for 10 min and toss.
  3. Add peaches and squash to the beets and roast for an additional 10 min, toss all veggies and peaches and roast for 10 more min. Beets should be firm, but easily pierced with a fork when done. The beets will roast for 30 min total, while the peaches and squash are in for 20 min total.
    • NOTE: if peaches aren’t ripe, add peaches with the beets to roast for a total of 30 min.
  4. In a large bowl, toss rice, roasted veggies and peaches, thyme, balsamic and EVOO. Mix in mozzarella.
    • If meal prepping, keep dressing and mozzarella separate until day of.
    • Proportions are 1/2 c rice, 1 c veggies, 1 oz. mozzarella, 1 T fresh thyme, 1 t EVOO and 1½ t fig balsamic.
  5. Garnish with extra thyme. Serve as is or top with protein of your choice.
  6. Enjoy!

Inspired by “Peach and Roasted Vegetable Salad” from Juju Good News.


Nutrition for 1 of 4 servings.
305 calories  •  13 g fat (38%)  •  38.7 g carbs (50%)  •  9 g protein (12%)  •  4 g fiber  •  10.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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