My new favorite salad

Last night I made Roasted Beet, Nectarine and Goat Cheese Salad inspired by 

Sorry for the terrible picture. I made this for lunch and took a photo with my iPhone. 

This has become one of my favorite salads. Beets? Good! Nectarine? Yum! Goat Cheese? Even better!

Roasted Beet, Peach Nectarine, Goat Cheese Salad

2 beets, scrubbed
1 bunch mache ( lamb’s lettuce), rinsed and dried A whole bunch of Spring Mix Lettuces
1 bunch arugula, rinsed and dried There was arugula included in the spring mix
2 fresh peaches nectarinepeeled, pitted and sliced
2  1 shallots, chopped
1/4 cup a handful pistachio nuts, chopped
1 (4 ounce) package a good amount of goat cheese, crumbled
1/4 cup walnut olive oil
2 Tablespoons white balamic vinegar
Salt and pepper to taste
Preheat oven to 375 degrees F ( 190 degrees C). Wrap each beet in two layers of aluminum foil, and plance onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes.  Boil beets until tender ( much less than 1 hour 20 minutes). Allow the beets to cool slighty, then remove the skins.  let the beets cool to room temperature, or refrigerate until cool.  Once cooled, thinly slice the beets.
Place the mache and arugula lettuce into a large mixing bowl. Add the sliced beets and peaches; sprinkle with shallots, pistachios, and goat cheese. In a spearate bowl, whisk together the walnut oil, balsamic vinegar, salt and pepper until emulsified, and pour over the salad mixture.  Toss well, and serve.
I wish I took a picture, but will probably be making this again tonight so I’ll take one then.
The salad as a whole is divine! The creamy goat cheese goes very well with the sweetness of the beets and nectarine. The salty pistachios compliments the overall sweetness very well.

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