As much as I complain about summer, and the heat (mostly the heat), I do LOVE a good slaw or salad recipe! And I recently I thought about peaches. This is how most of my best recipes start actually. With a single ingredient!
Summer is always the best time for peaches! Have you ever tried to find them perfectly ripened any time other than? It’s so hard, nearly impossible. And while we are still in summer, it’s coming to a close so I wanted to seize my opportunity while I still had it! Lucky for you, this recipe is a two-fer!
Beet Slaw with Peach Vinaigrette
For your ingredients (this will be in 2 parts):
Part One – Peach Vinaigrette
- 1.5 Peaches, Chopped into Pieces
- 1 Cup Apple Cider Vinegar
- 2 TBSP Honey
Part Two – Beet Slaw with optional Salted Ricotta
- 3 Small/Medium Red Beets
- 3 Small/Medium Golden Beets
- 1 Package Broccoli Slaw
- 1/2 Cup Ricotta, Made with Skim Milk
- 1-2 TBSP Salt
Total Prep Time: 25 Minutes // Total Cook Time: 30-40 Minutes
- Pre-heat oven to 350 degrees.
- Spray glass baking pan with oil spray and add beets to pan. Spray tops with oil.
- Bake beets for 30-40 minutes until easily pierced with a knife and are softer. Let beets cool.
- Gather all ingredients for Peach Vinaigrette and place in blender. Puree until completely liquid.
- Once beets have cooled, using a grater or mandoline, shred beets into shredded pieces or longer sticks.
- Mix broccoli slaw package and shredded beets in a bowl. Add 1/4 or 1/2 of vinaigrette and mix well.
- Mix ricotta with salt and add on top as an optional add on.
Viniagrette yields 10 servings per batch above. Estimated Weight Watchers Points: 2sp per serving
Slaw with Vinaigrette yields 6 servings per batch above. Estimated Weight Watchers Points: 0sp per serving
It’s a recipe that brings the best of summer and fall all in one dish! Love a good multi-seasonal combo! One thing I will note, I included my ingredients above based on the way I created this recipe but it may be best to use any other beet except red since they tend to turn everything that color.
Taylor Guardino, The Food Lover Gone Southern