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Beet salad with peaches and walnuts

A beet sliced up on a cutting board. 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, to taste

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 beets 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

Amount per serving: 170 calories, 11g total fat (2g saturated fat, 0g trans fat), 5mg cholesterol, 15g carbohydrates, 4g protein, 3g dietary fiber, 60mg sodium.

American Institute for Cancer Research

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