Gold Beet, Peach and Goat Cheese Salad

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Ingredients

• 2-3 gold beets, peeled & halved
• 2 Tablespoons olive oil
• 2 peaches, halved, pits removed
• 5oz baby arugula
• Cypress Grove Purple Haze goat cheese, crumbled
• handful of chopped nuts, optional

Balsamic Glaze:

• 1 cup balsamic vinegar
• ½ Tablespoon honey

Instructions

1. Preheat grill to 425°F.
2. Peel beets, cut into four halves and drizzle with olive oil, salt & pepper and toss to coat. Grill for 25 minutes, flipping every few minutes.
3. Cut peaches in half, remove the pit and brush with olive oil. Grill for 4-6 minutes, then slice.
4. Balsamic Glaze: Pour balsamic vinegar and honey into a saucepan and bring to a low boil.
5. Reduce heat to keep at a simmer for 12-15 minutes. Stir occasionally until mixture is reduced by half and lightly coats the back of a spoon.
6. Layer a handful of arugula on each plate, arrange sliced peaches and beets. Top with crumbled goat cheese, and chopped nuts. Drizzle balsamic glaze over salad.