Roasted Beet and Peach Salad

3 cups small beets roasted, quartered, and sliced
2 peaches pitted and sliced
5 ounces mixed salad greens
3 tablespoons balsamic vinegar
2-3 tablespoons walnut oil or olive oil
1 teaspoon stone ground mustard
1-2 teaspoons honey
1/3 cup to 1/2 c crumbled gorgonzola, blue, goat, or feta, cheese
Kosher salt to taste
1/4 – 1/2 cup walnuts roasted and roughly chopped

Preheat oven to 400 degrees F.

Wash and scrub the beets well. Place beets piece of tin foil then fold the foil into a packet. Place the foil wrapped beets onto a baking sheet with sides. Roast 45 minutes or until tender when tested with a fork. Allow beets to cool for 20 minutes. When beets are cool enough to handle, peel the skins off using your fingers or a paring knife. Skins should come off easily. Cut the beets and set them aside.

In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.

In a large salad bowl, add the mixed greens and toss with desired amount of dressing.

Add the peach slices, roasted beets and toss gently again.

Sprinkle with a little kosher salt

Top with toasted walnuts and crumbled cheese, serve.

Adapted by Jenn Borealo from: theroastedroot.net

The original recipe uses one peach and a pluot, 2 peaches make a beautiful salad, a plum would work as well.