Balsamic Tomato and Peach Salad

By Rochel Weiss from A Taste of Wellness

2½ pounds beets (about 10 medium), peeled and quartered½ cup fresh lemon juice
½ cup honey
1½ teaspoons salt
½ cup chopped walnuts
1 red onion, cut into thin strips
  1. Place beets in a 4-quart pot. Add enough water to cover beets completely. Add lemon juice and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 1 hour.
  2. Add honey and salt. Cook covered for 15 to 20 minutes longer, or until beets are fork tender. Drain well and cool completely.
  3. Slice or shred beets and place them in a serving bowl. Toss in walnuts and red onion. Cover and refrigerate for 1 to 2 hours before serving. Serve chilled. This can be made in advance and stored in the refrigerator in a sealed container for 3 to 4 days.


Yield: 8 servings


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