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Peach & Roasted Beet Salad with Pink Grapefruit Vinaigrette

This time of year there is almost nothing better than perfectly ripened, deliciously juicy peaches. Beets are best paired with bright and sweet flavors, making these two a great combo. Add in creamy, rich ripened avocado and fresh chives and mint, then finish with the sweet/tart combo of pink grapefruit vinaigrette and the result is this gorgeous summer salad. I use watercress, it adds a hint of pepper and spice to balance the sweetness, but you could also use arugula for the same quality.

Summer Peach & Roasted Beet Salad with Grapefruit Vinaigrette

Serves 4-6

Ingredients:
3 medium size golden, Chioggia, or red beets
2 medium-sized peaches, perfectly ripened pitted and diced into 1-inch cubes
1 avocado, peeled and diced into small cubes
3 cups watercress
¼ cup toasted pistachio
2 T. fresh mint, chopped
handful fresh chives, finely chopped
Pink Grapefruit Vinaigrette:
Juice of 1 pink grapefruit (approx. 1/4 – 1/3 cup)
¼ cup rice wine vinegar
2 tsp. organic honey (for vegan could use coconut nectar or maple syrup)
pinch garlic powder
¼ tsp sea salt
1/3 cup organic extra virgin olive oil
Add all ingredients to blender and emulsify

Directions:

Preheat oven to 375 degrees. Wash and scrub each beet. Wrap individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (until fork tender, check at 30 minutes).

While beets cook, prepare your peaches, avocado, and dressing.

Remove peaches from over, unwrap, and let them cool (speed up process by placing in fridge). Once cool enough to handle, peel the skins off and cut into eighths.

In a large bowl, toss the peaches along with the cooled beets, avocado and toss with the grapefruit vinaigrette and season with sea salt. Place cleaned watercress on serving platter. Scoop peach and beet mixture over watercress. Sprinkle with pistachio, chives, and mint. Add additional dressing as desired.

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