Featured Recipe: Summer Peach and Beet Salad
This recipe is contributed by Laine Rooney, a local foodie with a flair for vegetarian cuisine.
There's nothing quite like the taste of fresh summer produce! This peach and beet salad makes the perfect side dish for any summer picnic or barbecue. Steamed local beets, fresh peaches from Pennsylvania, crunchy cukes, and rich Greek yogurt sauce make for a delicious bite. Not only is it simply sweet but it's also easy to prepare!
Ingredients
All of these ingredients were sourced from City Market, which is my favorite co-op because of the variety of local produce they source year-round. Cooking using local, seasonal ingredients makes for the most delicious dishes.
3 medium beets (any color, or a variety)
2 yellow peaches
1 pickling cucumber
3/4 cup Greek yogurt (or labne)
1 clove garlic
Zest of 1 lemon
1/2 tsp honey
1 tsp dill
Salt and Pepper to taste
Preparation
1. Steam the beets whole until soft (approximately 25 minutes).
2. Allow them to cool. Refrigerate if needed.
3. Grate the garlic, zest the lemon and finely chop the dill.
4. In a small bowl, combine the Greek yogurt with the grated garlic, zested lemon, fresh dill and honey.
5. Taste the sauce. Add salt and pepper as needed.
6. Slice beets, peaches and cucumber into 1/4-inch slice.
7. Spread the sauce in the bottom of a shallow bowl/plate, reserving a dollop for the top.
8. Layer a sliced beet, then peach, then cucumber.
9. Repeat this layering in a spiral until the plate is covered.
10. Dollop the remaining yogurt sauce on top. Garnish with dill and a squeeze of lemon.
Serve and enjoy!
About the Author
Laine Rooney is a health and wellness advocate who enjoys cooking and supports sustainable farming and buying local. Follow Laine and find inspiration on her Instagram @regenerate_the_plate.
Photography by Laine Rooney.