Peach Beet Salad (Dairy-Free)
Sweet peaches and earthy roasted beets come together in a vibrant seasonal salad finished with a citrus basil vinaigrette. Dairy-free, AIP and Paleo.
Ingredients
For the Pickled Shallots
- ¼ cup white wine vinegar
- ¼ cup water
- 1 tsp coconut sugar
- ½ cup sliced shallots
For the Citrus Vinaigrette
- ⅓ cup olive oil
- ¼ cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 6-8 large basil leaves
- 1 clove garlic
- 1 tsp honey
- ½ tsp Kosher salt
For the salad
- 2½ lb beets (4-6 beets)
- 2 tbsp olive oil, plus 2 tsp
- 1 tsp Kosher salt, plus more as needed
- 2½ lb peaches (4-6 peaches)
- 4 cups tender lettuces or spring mix
Instructions
Pickle the shallots
- In a small saucepan, bring the vinegar, water and coconut sugar to a simmer, stirring to dissolve the sugar.
- Pour over the sliced shallots in a heatproof jar and chill for at least 45 minutes or up to a day.
Make the dressing
- Blend the olive oil, orange and lemon juices, basil, garlic, honey and a half-teaspoon of salt until smooth. Season to taste.
Roast the beets
- Scrub the beets, trim the tops and root tips. Use two tablespoons of oil to coat the beets and season with a teaspoon of salt.
- Wrap each beet individually in foil and roast at 425° until fork-tender, about 45 minutes for small beets, up to 1½ hours for large.
- Once cool enough to handle, rub off the skins using a towel or paper towel, and slice.
Grill the peaches
- Halve and pit the peaches, slice into large pieces, then toss with 2 teaspoons of olive oil and a pinch of salt.
- Grill over high heat until lightly charred, about 1 to 2 minutes per side.
Assemble the salad
- Layer lettuces with beets and grilled peaches, top with pickled shallots and more basil if you like, and toss with the vinaigrette.