With the same 10lbs of utility peaches that produced the Peach Cobbler Cupcakes we shared last week, I made this vibrant roasted vegetable and peach summer salad. I’m sure you can tell after a quick glance that this dish features beets – with that gorgeous vibrant Cabernet color, they make for a stunning bowl of food! Often root vegetables are associated with the winter months, for their heartiness and suitability to be slow roasted in the oven, but this dish does a wonderful job showcasing summer root vegetables alongside peaches, a surprising contrast that works really well together.
This salad starts with Israeli couscous – I used an Israeli couscous blend that worked wonderfully. Quinoa or farro would likely work as well. The veggies are roasted (beets and carrots), the peaches are diced, the feta is crumbled and the herbs (thyme and chives) are finely chopped. When each component is done, you toss them all together, watching each ingredient turn some hue of beet red, and dive right in! This is a wonderfully refreshing summer dish, full of fresh produce, nutrients, and some hearty carbs. I served this salad just a bit cooler than room temperature, and it really hit the spot. Continue Reading