Gold Beet, Peach and Goat Cheese Salad

Gold Beet Peach and Goat Cheese Salad



  • 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


  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.