Summer is in full swing and so are the local farmers markets. With so many people starting their own gardens this year and supporting local, we are enjoying a delicious bounty of local fresh produce. Each week I’ve been sharing (through Facebook) the goodies I’ve been growing and buying and the different ways to prep them.
Today for Farmers Market Friday, I am spotlighting two of my farm fresh favorites- beets and peaches. Not only are they delicious and display a gorgeous array of color, they pack many health benefits too.
Beets are a powerhouse of health and provide tons of nutritional value. They help keep blood pressure in check, help to reduce inflammation, provide digestive support and they help to support brain health. Beets also help support the liver, which is a vital part of our natural detoxification process. Something we need for better health and immune support. They’ve also been linked to weight loss and improved athletic performance.
Peaches are a juicy and tasty summer fruit that is packed with antioxidants and nutrients. It’s been shown to improve heart health, aid digestion, reduce allergies and protect skin. Something we especially need to be mindful of when we are outside during the summer months. They are also hydrating. Which we definitely need during the hot summertime.
This recipe is so flexible and you can play around with a variety of toppings such as dressings, cheeses, nuts and berries.
Summer Peachy Beet Salad
2 Peaches, sliced into bite size pieces http://www.willowspringsproduce.com
Arugula or Mixed Greens of Choice
2 Beets, cut into bite size squares http://www.willowspringsproduce.com
Goat Cheese (regular or cranberry and tarragon)
Sliced nuts (almonds, walnuts and pine nuts are a great option)
Optional: Red Radish Microgreens https://www.marylandmicrogreens.com
To Prepare the Beets:
Preheat oven to 425 degree
Toss beets in 1-2 Tbsp avocado oil or oil of choice.
Roast in a cast iron or oven safe pan for 30 minutes. Stirring throughout the cooking process.
Beets will have a golden color and be done when a fork or knife can be pinched through them.
To Prepare the Salad:
1. In a bowl or serving platter, place greens as a base.
2. Mix the microgreens (if using) with the salad greens.
3. Top the greens with beets, peaches and then goat cheese.
5. Sprinkle nuts, if using and serve with dressing.
White Balsamic Dressing:
½ cup Infused Olive Oil or Oil of Choice https://oliveandbasket.com
¼ cup White Balsamic Vinegar https://oliveandbasket.com
1 Tbsp raw honey
Optional: Salt and Pepper to taste
In a mason jar with lid or mixing bowl, mix oil with a gradual drip of balsamic to taste. Depending on the desired sweetness. Add the honey for desired texture and taste. If using, finish with salt and pepper. Shake or stir to combine ingredients before serving with the salad.