This beet, peach, and goat cheese salad is a bit of work, but it's so delicious and always impresses guests. Mâche can be hard to find, so you can omit it and just use arugula, but it adds a great nutty flavor if you can find it.
2 beets, scrubbed
1 bunch mâche (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted, and sliced
1 (4 ounce) package goat cheese, crumbled
¼ cup pistachio nuts, chopped
2 shallots, chopped
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.
