Health Library

Beet salad with peaches and walnuts

Peach and Beat sliced in half.

Makes 6 servings.


2 medium cooked red beets, sliced 1/4 inch

2 medium tomatoes, sliced 1/4 inch

Salt and freshly ground black pepper

1 small shallot, thinly sliced

2 tablespoons minced mint leaves (reserve a few sprigs for garnish)

1 teaspoon minced thyme (reserve a few sprigs for garnish)

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon honey

2 cups sliced peaches without skin (fresh or frozen)

1/3 cup toasted, chopped walnuts

1/4 cup crumbled goat cheese (or feta)


  • On platter, arrange beet and tomato slices. Season to taste with salt and pepper.
  • In large mixing bowl, combine shallot, mint, thyme, oil, lemon juice and honey. Stir well to combine. Add peach wedges and gently toss to coat.
  • Arrange peach mixture over beets and tomatoes. Top salad with walnuts and cheese, garnish with mint and thyme sprigs, and serve.

Nutrition information

Serving size: 1/6 of recipe. Amount per serving: 170 calories, 11g total fat (2g saturated fat), 15g carbohydrates, 4g protein, 3g total fiber, 60mg sodium.

Source: American Institute for Cancer Research

Related stories

This information is provided for educational purposes only. Individuals should always consult with their healthcare providers regarding medical care or treatment, as recommendations, services or resources are not a substitute for the advice or recommendation of an individual's physician or healthcare provider. Services or treatment options may not be covered under an individual's particular health plan.