Wednesday, July 21, 2010

Roasted Beet, Peach and Spinach Salad with Lemon Thyme Vinaigrette

It has been a long day, one where I did not even get to think about preparing dinner until about 8PM. I decided on a salad but wanted something more than just mixed greens. I had some beets, spinach and peaches in the house and there began the making of the salad. I love roasted beets so I figured that I could decide on how to prepare the rest of the salad while the beets roasted. I must say, this was a pretty nice combination!

Roasted Beet, Peach and Spinach Salad with Lemon Thyme Vinaigrette

For the salad:
2 of handfuls of baby spinach, chopped
2 beets, roasted
2 ripe peaches peeled and sliced
1 handful raw cashews

For the dressing:
Juice of two lemons
zest of 1/2 lemon
3-4 sprigs fresh thyme, chopped
1/4 cup extra virgin olive oil
2 tbsp agave syrup
kosher salt and pepper to taste

Heat oven to 350 degrees and roast beets in foil with a small amount of olive oil until tender, about 30-40 minutes. You may roast them with the skin on. When the beets are finished remove them from the oven and rinse them in cold water while rubbing them until the skins are removed. Chop beets into bite size pieces. Peel and slice peaches. Chop the spinach. I did mine the way you would chiffonade basil, by rolling it and slicing it which gives you rather long ribbons and makes for a nice presentation.

In a bowl place the spinach on the bottom, add a ring of peaches around the perimeter and then add the beets in the center. Rough chop the cashews and sprinkle on top.

To prepare the dressing add the lemon juice, extra virgin olive oil, agave syrup and the chopped thyme. Whisk until incorporated. Season with salt and pepper to taste.

Add dressing to the salad and serve.


  1. Oh that looks lovely!
    I'm always a sucker for beets.

  2. Looks good. As a non vegan I'm going to desecrate your dish by crumbling some goats cheese into it. Sorry.