This salad is the product of a few of summer’s simple pleasures, peaches, fresh mint and the act of turning pure potential energy into the kind of kinetic energy born by one of the greatest human achievements–a bicycle ride. Last weekend I rented a road bike and traversed the landscape outside of the city, getting lost in my thoughts and daydreams. I collected the components for this salad stop by stop based on what looked good and smelled ripe. Before the summer relents, transferring its bounteous spell to the apple orchards and pumpkin patches, I plan on squeezing out every last drop.
This peach, mint and beet salad is easily crafted. All it requires is a tiny bit of chopping, the boiling and peeling of the beets and if you’d like to add a bit of quinoa to it, the boiling of that as well. The most rigorous work is in the chopping. I’ve chosen to let the flavors speak for themselves, tying them together with nothing, but a bit of lime juice. Normally, I might add a hint of cumin to it, but I was in the mood to enjoy each component without tinkering with it.
Ingredients:
- 2 cups of water for boiling
- 2 to 3 peaches, chopped
- 1 cup pea shoots, bottom trimmed
- 1 handful fresh or dried figs, chopped
- 3 candy-stripe beets
- 1 cup mint leaves, chopped
- 1 tablespoon lime juice
- 1 teaspoon cumin (optional)
- 1 dash of salt to taste
Directions:
Boil the 2 cups of water. Place the three beets in the boiling water and let them cook for 30 minutes. When they yield to a fork, remove from water, run under cold water and the skins should peel right off, with a little rubbing. When they are peeled, chop into thin chunks.
As the beets cook, chop up the pea shoots, mint leaves, figs and peaches into small cubes. Place in a large bowl and mix together. Add cumin if desired, squeeze lime juice over the bowl, add a dash of salt, mix and serve.
Scenes from the Bike Trip:
yummy!! (and looks really pretty as well!) 😀
Thanks!
Were you visiting home? I love that this dish is so fresh and healthy. Your pictures made me homesick. I need to come for a visit.
This is actually closer to your old home! It was a bike ride through long Island stopping at the farm stands along the way. We have to do a house swap one day!
What a great salad — and I’ve got the beets & peaches, too. Thanks for sharing.
Awesome thanks. You will love it.
wow, I’m kind of speechless, this is a really interesting and unexpected combination of ingredients. fantastic! I must try it. (Love the photographs too.)
Thanks so much. It actually tasted superb. I would definitely use fresh figs though rather than dried. It really is an ode to summer.
Pictures are fantastic and the combination of ingredients superb!
Thanks a lot!
What a wonderful combination of flavours! I’ve really loving beets at the moment and the great varieties that are available at the markets. Fresh figs would be fab in this salad as I’m not the greatest fan of dried ones.
A loved all of the farm stands on Long Island when we were there last week. So many of them! Also, we happened to to make a trip to Warwick yesterday. Did the markets and had lunch. Your hometown is so lovely!
Thank you. Wow you actually went?! I’m so happy. Where did you eat? You probably saw the cafe where I used to work and my whole world. Not many people make it up there. I’m a huge fan of your blog and so flattered that you took the time to go to Warwick. If you are in the city and have time we should meet for coffee.
Beautiful sald, beautiful shots 🙂
Gracias, nena!
Great salad and excellent pictures again! Those are fantastic looking radishes in the market too 😉
Thanks a lot Mad Dog!
I love the photos of your bike ride, Amanda! What a fun, delicious day you had. This salad sounds like a marvelous one – I love pairing fruit and veggies together.
Thanks, Hannah. It was a good time.