Beet Salad with Peaches and Walnuts

Take advantage of the last of summer’s sweet produce with this vibrant salad. Gem-colored peaches and beets boast healthy amounts of fiber, potassium and vitamin C as well as anthocyanins and polyphenols. Plus research has shown that diets containing fruits can help lower risk for esophageal, oral and other cancers. Makes 6 servings.


Per serving: 197 calories, 11 g total fat (2.5 g saturated fat),
22 g carbohydrate, 6 g protein, 2 g dietary fiber, 58 mg sodium. Ingredients:

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 Tbsp. minced mint leaves (reserve a few sprigs for garnish)
1 tsp. minced thyme (reserve a few sprigs for garnish)
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1 tsp. honey
2 cups sliced peaches without skin (fresh or frozen)
1/3 cup toasted chopped walnuts
1/4 cup crumbled goat cheese (or feta)

Directions:

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.