Peach and Roasted Beet Salad

Peaches and beets are a perfect combination! Relish summer’s best flavors with this delicious salad.

Peach and Roasted Beet Salad


  • 1½ pounds small-to-medium beets
  • 4 Cups packed baby spinach or roasted kale
  • 4 ripe peaches cut into ½-inch wedges
  • 2 Tbs roasted slivered almonds

Dressing Ingredients:

  • 1/2 c olive oil
  • 2tbs white vinegar
  • 1tbs maple syrup
  • 1tsp mustard
  • 1/4 salt
  • Garlic clove, minced
  • Pinch of paprika


  1. Preheat oven to 400°F.
  2. Wash beets and wrap in tinfoil. Roast until tender, 40 to 50 minutes. Cool, peel and cut in 1/2 inch wedges. Toss with dressing (May not need to use all the dressing).
  3. To assemble the salad, make a bed of greens on a serving platter. Arrange beets and peaches on top with the beets and peaches. Drizzle with additional dressing if needed. Sprinkle with the almonds.