PEACHY BEETS, BERRIES, AND BLUE SALAD

Vegetarian|Brunch|Gluten-free|Salad

Ingredients

The Dressing:

¼ cup olive oil

¼ cup maple syrup

¼ cup raspberry vinegar

1 tablespoon Dijon mustard

¼ teaspoon salt

The Salad:

2 medium to large beets

5 ounces mixed greens or baby spinach/arugula

2 large peaches or nectarines, cut into ½” thick slices

½ cup sliced almonds

1 cup blueberries

4 ounces blue cheese, crumbled

Instructions

To make the dressing combine all of the ingredients in a jar and shake, shake, shake. Set aside.

Cut the greens off the beets leaving about ½” of stem on top of the root. The stems and leaves are also edible so save to sauté them up with some garlic and butter for another time! Place the beet roots in a large saucepan and cover them with water by 1”. Bring to a boil and cook until they are very tender when pierced with a steak knife, about 40-50 minutes depending on the size of the beets. If the water reduces below the tops of the beets add more and bring back to a boil until they are tender. Drain them and cover them in cold water. Once they are cool enough to handle firmly rub off the skins with your hands under cold water. Chop into bite size pieces and set aside.

Layer the greens, peaches, beets, blueberries, almonds and blue cheese on a large platter or in a wide salad bowl (this salad is so pretty so spread it out to see all of the beautiful colors). Drizzle with about ½ of the dressing and toss. Add more dressing to your desired consistency. Any leftover dressing can be stored in the fridge for up to 2 weeks.