Prep Time:
35 mins
Cook Time:
1 hr 20 mins
Additional Time:
1 hr 10 mins
Total Time:
3 hrs 5 mins
Servings:
2
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.
Nutrition Facts (per serving)
| 691 | Calories |
| 53g | Fat |
| 38g | Carbs |
| 23g | Protein |
