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Beet salad with peaches and walnuts

Peach and Beat sliced in half.

Makes 6 servings.


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 tablespoons minced mint leaves (reserve a few sprigs for garnish)

1 teaspoon minced thyme (reserve a few sprigs for garnish)

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon honey

2 cups sliced peaches without skin (fresh or frozen)

1/3 cup toasted, chopped walnuts

1/4 cup crumbled goat cheese (or feta)


  • On platter, arrange beet 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.

Nutrition information

Serving size: 1/6 of recipe. Amount per serving: 170 calories, 11g total fat (2g saturated fat), 5mg cholesterol, 15g carbohydrates, 4g protein, 3g dietary fiber, 60mg sodium.

Source: American Institute for Cancer Research

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