By Julia Westhoff
The peaches at the farmer’s market have been divine, and I’ve been scrambling with ways to incorporate them into every meal. I found some inspiration at Lidia’s, where we took Jay’s dad for his birthday. They had a beautiful peach and beet salad, one that I set out to replicate at home the next day. And while it may not have been quite as pretty as Lidia’s, I’d venture to say it was even tastier.
Cook the beets in a pot of boiling water for about an hour, or until a fork goes into it easily. Cool them, skin them, and cut them into small bites. Cut peaches similarly. Arrange the beets and peaches on top of greens. Crumble goat cheese on top. Combine vinegar, olive oil, salt and pepper, and mix it into the salad.