Summer Apple Beet Salad with Peach Balsamic Dressing

 This week I've had an influx of red and golden beets from local farmer friends of mine Eric and Christina Amadio at Amadio Ranch in Laveen, Arizona. These beauties are flipping perfect, and organically grown. Plus, they come from some good hard-working people that I just love! If you've never tried golden beets, they are a bit milder in flavor than red beets and they are gorgeous! I love them.  

This is a light and refreshing salad that really is brilliant in color and is extremely simple to make. The addition of apples gives the salad a sweet-tart crunch balanced with the peach balsamic dressing. I'm picky. I'm specific about the brand on of balsamic that I use because the flavor is deep and complex with natural sweetness. 

Summer Apple Beet Salad with Peach Balsamic Dressing

Ingredients:

4 large beets, about 1 lb. Peel and dice.  

1 crisp tart Fuji or Pink Lady Apple, diced

1 white sweet onion, sliced thin

Dressing:

1/2 Lucero White Peach Balsamic Vinegar*

1/4 cup agave nectar

1/2 cup high quality Extra Virgin Olive Oil

1 tsp dry dill

salt and pepper to taste

Directions: 

Cook the beets by placing them in a 1 quart pot on the stove. Cover and steam 15-20 minutes over medium heat until tender. Cool.

In a large bowl combine the beets and chopped fresh apple with the dressing ingredients.  The apples won't get brown because they take on the color of the beets. 

I love how colorful it is!

* If you do not have peach infused white balsamic vinegar, you can use 1/4 cup white balsamic+1/4 cup peach puree.

There you go. It's vegan, clean, and divine!
A very simple salad for all the Spring and Summer adventures ahead.

Also...if you're in Phoenix, check out these awesome local farmers Christina and Eric Amadio and their mobile farmer's market peach truck...

Amadio Ranch Peach Truck and  Amadio Ranch Farm Store. You will not be disappointed. 


Oh...and their pie...is to die for. To. Die. For! We've purchased them twice on separate occasions. The strawberry rhubarb and the blueberry. I'm in love. Clean flavors, with just a hint of spice so that the natural organic fruit flavor comes through. They're killing it over there in Laveen. Killing it!

Always My Very Best,
Your Friend Chef Tess

Arizona Farm Bureau's Fill Your Plate

Remember how much excitement filled our hearts here when my boys grew their first carrots? Boy Meets Carrots. I'll never forget the looks on thier faces when they pulled those gorgeous little gardening geek-fest root veggies out of the earth.

 

I will also never tire of seeing things growing on a beautiful Arizona farm.

 

I love dinner from the garden and developing recipes using the bounty.

 

Oh...and dessert.

One of my all-time favorite easy on pot meals is this Sundried tomato blush sauce using Homemade Arizona Sundried Tomatoes

as well as this vegetarian genius meal:  "London-Broil" Portabella Mushrooms with citrus grilled pineapple.

So, I've had the amazing honor this month of being the featured celebrity chef this month on Arizona Farm Bureau's Fill Your Plate. I'm so excited!

There you go! Support local farmers! They really bring home the good stuff!

Always My Very Best,
Your Friend Chef Tess