Peach Salad With Tomatoes And Beets

• 2 medium-sized golden beets
• 2 medium-sized ripe tomatoes
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice, divided
• 1 tablespoon honey
• 1 medium shallot, thinly sliced
• 3 medium peeled peaches, sliced
• 3 tablespoons small fresh mint leaves
• 2 teaspoons fresh thyme leaves
• 2 ounces goat cheese, crumbled (about 1/2 cup)

1. Preheat oven to 425u0b0.
2. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425u0b0 for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.
3. Combine remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallot in a medium bowl. Toss peach slices with remaining 1 tablespoon juice. Add peach mixture to honey mixture; toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

golden beets, tomatoes, kosher salt, freshly ground black pepper, extravirgin olive oil, lemon juice, honey, shallot, peaches, mint leaves, thyme, goat cheese

Taken from www.myrecipes.com/recipe/peach-salad-tomatoes-beets (may not work)