Fresh peaches, cooked beets, and crunchy fennel are tossed in a honey balsamic vinaigrette then topped with fresh mint and roasted pistachios.

Makes 4 servings

Ingredients:

• 2-3 medium-large red beets, washed, roots removed, and stems trimmed to 1-inch
•  1/4 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• Fresh ground pepper to taste
• 4 ripe peaches, cut into wedges
• 1 cup thinly sliced fennel
• 2 tablespoons chiffonade mint
• 1/4 cup chopped roasted pistachios
• Lettuce leaves

Directions:

1. In a large pot place beets covered with water. Bring to a boil, reduce heat, cover and simmer until tender, about 30-50 minutes, depending on size.
2. Let the beets cool, then chill them in the fridge until ready to use.
3. Meanwhile, for the dressing, add vinegar, oil, honey, salt and pepper to a large bowl. Whisk thoroughly to combine and prevent separation.
4. Remove the skin and remaining stems from the beets. Slice the beets into wedges and add to the vinaigrette.   
5. Slice the peaches into wedges and add to the vinaigrette along with the sliced fennel.
6. Gently toss the beets, peaches and fennel in the vinaigrette. To assemble, line individual plates with lettuce leaves. Top lettuce with peach and beet wedges arranged in a circle.  Add fennel and sprinkle on mint and pistachios.   Drizzle with additional honey balsamic vinaigrette, if desired.

Tips:

• How to Chiffonade Mint: Stack the leaves, roll them tightly like a cigar, and then slice across the roll to create thin strips. 
• Beets can be boiled the day before and chilled in the refrigerator. 
• Special Extra: Top your salad with feta or crumbled goat cheese.
• How to Roast Pistachios: Preheat the oven to 320 °F.  Place nuts on a baking pan in the oven and roast for 3 to 5 minutes until lightly roasted.  Cool.