This beet and peach salad (or beetroot, if you prefer!) combines earthy beets, sweet peaches, creamy feta, and a honey balsamic dressing for the perfect summer side dish or light main.
Although my mom grew a garden every year and harvested her own beets – or beetroot if you prefer to say it -, I’m a bit embarrassed to admit that in all my live long days, I’ve never actually cooked or prepared beets myself!
I remember loving them as a child but for whatever reason, I’ve just never thought to buy or prepare them in my own kitchen.
But that all changed recently.
I saw a beautiful beet salad being demonstrated on social media, and it immediately reminded me of a similar dish I had years ago at a ladies luncheon. It was so amazing, I can still picture it, and decided to try making one myself.
I’m so glad I did.
This Beet & Peach Salad turned out to be such a hit, my husband suggested we make it more often. That’s a win in my books!
The earthy beets, sweet juicy peaches, creamy feta, and homemade balsamic honey dressing create such a perfect combination of flavors. This salad is Summer in a bowl!
Ingredients for Beet & Peach Salad
For exact measurements and instructions, check out the full printable recipe card at the bottom of this post.
For the salad:
- Cooked, diced beets
- Fresh peaches, diced
- Crumbled feta cheese
- Summer greens (optional, but great as a base)
For the honey balsamic dressing:
- Honey
- Balsamic vinegar
- Grainy mustard (Dijon works well)
- Olive oil
- Salt and pepper
How to Cook Beets on the Stovetop
Because this recipe calls for cooked beets, you’ll first need to cook the fresh beets. Don’t worry, it’s not hard! Here are the simple instructions for cooking beets on the stovetop.
- Rinse the beets well under cold water to remove any dirt.
- Trim off the tops and root ends.
- Place in a saucepan and cover with water.
- Bring to a boil, then lower to a simmer and cook for 30–40 minutes, or until a fork pierces easily. Be careful not to overcook!
- Drain and rinse under cold water.
- Slip off the skins with your hands or a paper towel (they come off easily once cooked).
- Cool and dice the beets for your salad.
Instructions for this Beet & Peach Salad Recipe
(For more detailed instructions, refer to the printable recipe card above.)
Gently toss the dressing into the beets. Then add peaches & feta and toss gently. 
Serve over a bed of your favorite greens & top with more feta. 
Serve as a main dish salad or side dish.
Watch Me Make this Beet & Peach Salad
Click the button below to watch a quick video on this yummy salad being made!
Helpful Tips When Making This Recipe
- Cook the beets in advance and refrigerate them until ready to use.
- Choose ripe but firm peaches to avoid them getting mushy in the salad.
- Toss the peaches in last to help them stay bright and not stained by the beets.
- Crumbled goat cheese works well if you’re not a fan of feta.
Substitutions and Variations for this Salad Recipe
- Goat cheese can be used in place of feta for a creamier texture.
- Use arugula, spinach, or mixed spring greens for your salad base.
- Add slivered almonds, pecans, or walnuts for a little crunch.
- Canned or jarred peaches can be used in a pinch—just be sure to drain them well.
Other Summer Salad Recipes You Might Enjoy:
- This potato salad recipe with egg is a classic that’s always a hit at family gatherings or potlucks.
- Ketchup pasta salad might sound strange, but trust me – it’s delicious!!
- Broccoli salad with cranberries and bacon can be made ahead for serving ease when company is coming!
- or…If you’re looking for another recipe using beets, you’ll love my Grandma’s recipe for Harvard Beets!!
Snag the planner I use to simplify grocery trips and dinners!
Beet & Peach Salad with Honey Balsamic Dressing
Make this easy beet and peach salad with feta and honey balsamic vinaigrette for a fresh, colorful dish that pairs beautifully with grilled meats.
Ingredients
Method
- If the beets aren’t cooked, you’ll need to cook them first. To cook them: rinse well, trim off the ends, and place them in a saucepan covered with water. Bring to a boil, then simmer for 30–40 minutes until fork-tender but not mushy. Drain, rinse with cold water, and slip off the skins. Cool, then dice into bite-sized pieces.
- Make the dressing: In a small container or jar, whisk together the honey, balsamic vinegar, mustard, olive oil, salt, and pepper until well combined.
- Assemble the salad: Put the diced beets in a mixing bowl. Drizzle with enough dressing to coat them and toss gently. Add the diced peaches and feta, then toss once more, just enough to combine without staining the peaches too much.
- Serve over your favorite salad greens, topped with slivered almonds and more crumbled feta if you like.
