Sweet Peach + Beet Salad

A refreshing summer salad with earthy beets and juicy peaches, topped with creamy stracciatella. Perfect for a cool, nutritious meal during a heatwave.

By Maxbaroni

Original recipe source

Sweet Peach + Beet Salad

Cook time: 70 minutes

Servings: 4

Ingredients

  • 1 bunch beet greens
  • 3 small beets
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
  • 1 bunch beet greens
  • 2 tablespoons olive oil
  • 1 bunch beet greens
  • 0.25 teaspoon salt
  • 3 small beets
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 1 tablespoon vincotto vinegar
  • 0.5 unit lemon
  • 2 ripe peaches
  • 1 tablespoon olive oil
  • 0.25 teaspoon salt
  • 0.5 unit lemon
  • 0.5 cup basil leaves
  • 0.5 cup stracciatella
  • 1 bunch beet greens
  • 3 small beets
  • 2 ripe peaches
  • 1 tablespoon honey
  • 1 pinch Maldon salt

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Separate the greens from the 3 small beets. Rinse the greens thoroughly under cold water to remove any dirt.
  3. Place the beets on a small sheet tray. Drizzle with olive oil and sprinkle with salt. Cover the tray with aluminum foil.
  4. Roast the beets in the preheated oven until tender, about 40 to 60 minutes.
  5. Meanwhile, roughly chop the rinsed beet greens.
  6. In a medium saucepan, warm a few spoonfuls of olive oil over medium heat.
  7. Add the chopped beet greens to the saucepan. Sauté with a pinch of salt until tender, about 5 to 7 minutes. Set aside once cooked.
  8. Once the beets are done roasting, let them cool slightly, then peel them in a bowl of salted water.
  9. Cut the peeled beets into quarters, then halve each piece to achieve thumb-sized portions.
  10. In a bowl, combine the beet pieces with a heavy drizzle of olive oil, a few pinches of salt, a big spoonful of vincotto vinegar, and the juice of half a lemon. Mix well and let it marinate.
  11. Slice the cheeks off the 2 ripe peaches, discarding the pits. Cut the fruit into thumb-sized pieces.
  12. Add the peach pieces to a bowl with a drizzle of olive oil, a pinch of salt, and the juice of the remaining half lemon. Toss to combine.
  13. Before serving, add torn fresh basil leaves to the peach mixture.
  14. To plate, smear a layer of stracciatella on the bottom of a serving plate.
  15. Place sautéed beet greens on top of the stracciatella.
  16. Distribute the marinated beets and peaches over the greens. Serve at room temperature or chilled.
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