Golden Beet and Peach Salad with Champagne Vinaigrette

Peaches and beets are a lovely combination - roasting the beets really brings out their sweetness.  I've had different versions of peach salads over the last few weeks of summer, but I think this is my favorite.  It makes for a nice light lunch or a refreshing side to grilled fish or meat.  

Ingredients:

For the salad:

2 tablespoons olive oil, for drizzling the beets

5 fresh golden beets

5 fresh yellow peaches

2 fresh fennel bulbs, with fronds

2 teaspoons freshly squeezed lemon juice

Instructions:

1.  First, roast the beets:  Preheat oven to 450F.  Line a baking dish with foil.  Trim the tops of the beets, leaving about 2 inches of the stem on the top of each beet.  Thoroughly wash each beet and pay dry.  Place the beets in the pan in a single layer and drizzle with the olive oil.  Cover the dish tightly with a another sheet of foil. Roast the beets in the oven for 45 minutes to an hour, turning after 25 minutes.  Check for doneness by piercing with a toothpick.  It should go in an come out smoothly.

2. Cool the beets for at least 10 minutes, or until you can handle them comfortably.  Cut the stem and the root from each beet and peel, scrapping gently with a knife or just slipping off with your fingers.  Set beets aside to cool completely.

3. Wash the peaches pat dry - do not peel.  Cut in half, then twist each half to separate.  Remove the pit and slice peach into 1/2 inch slices. Add to a salad bowl, drizzle with the lemon juice and toss gently.

4.  Thoroughly wash the fennel bulbs and pat dry.  Cut the stems from the fennel bulbs and set aside.  Cut off the root bottom and discard.  Halve the bulb and slice thinly.  Add to the salad bowl with the peaches.  Strip a few of the green fronds off of the fennel stems, chop roughly, and add to the salad bowl.

5.  Cut the cooled beets in half, then slice into 1/2 inch slices.  Add to the salad bowl.  Toss the salad very gently just a couple of times then make the vinaigrette.

For the vinaigrette:

1 small shallot, peeled and minced

1/4 cup champagne vinegar

1/4 cup plus 2 tablespoons olive oil

1 tablespoon fresh tarragon leaves, chopped

Pinch salt

Fresh ground pepper to taste

Instructions:

1. Whisk together the vinegar and olive oil until emulsified.  

2. Whisk in the salt, pepper, shallot, and tarragon.  Pour over the salad and toss gently.