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Salads, Vegetarian, Summer |170 calories per serving|15 minute recipe

Beet Salad with Peaches and Walnuts

This content was last updated on February 26, 2020

Take advantage of summer’s sweet produce with this vibrant salad. Gem-colored peaches and beets boast healthy amounts of fiber, potassium and vitamin C as well as anthocyanins and polyphenols. Plus, research has shown that diets containing fruits can help lower risk for esophageal, oral and other cancers.


  • 2 medium cooked red beets, sliced ¼ -inch
  • 2 medium tomatoes, sliced ¼ -inch
  • Salt and freshly ground black pepper, to taste
  • 1 small shallot, thinly sliced
  • 2 Tbsp. minced mint leaves (reserve a few sprigs for garnish)
  • 1 tsp. minced thyme (reserve a few sprigs for garnish)
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice
  • 1 tsp. honey
  • 2 cups sliced peaches without skin (fresh or frozen)
  • 1/3 cup toasted chopped walnuts
  • 1/4 cup crumbled goat cheese (or feta)
Makes 6 servings. Per serving: 170 calories, 11 g total fat (2 g saturated fat, 0 g trans fat), 5 mg cholesterol, 15 g carbohydrates, 4 g protein, 3 g dietary fiber, 60 mg sodium, 11 g sugar, 1 g added sugar.


  1. On platter arrange beets and tomato slices. Season to taste with salt and pepper.
  2. 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.
  3. Arrange peach mixture over beets and tomatoes. Top salad with walnuts and cheese, garnish with mint and thyme sprigs and serve.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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