Friday, August 19, 2011

Roasted Beet and Peach Salad

My son Tyler came out for dinner on Sunday. He had given me an assortment of flavored balsamic vinegars and olive oils from Old Town Oils in Chicago. Having fresh beets, peaches and blackberries from the Lake Bluff Farmers Market, we decided to create a salad using all the ingredients. We measured a cup of the peach balsamic vinegar and poured it into a saucepan and brought it to a simmer. Watching it closely, we reduced the vinegar by a third and it turned into a delightful sweet and tart sauce by whisking in about a half cup of orange flavored olive oil. Over a bed of artisan lettuces from Costco, we tossed sliced roasted beets ( see our post on July 29th for an easy way to do this), peach slices, blackberries and bits of a delicious mild soft blue cheese. Then we drizzled the peach balsamic reduction over the beets and fruit and garnished with nasturtiums and violas from our herb garden. It was delicious! Be sure to visit for other delicious recipes.

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