Golden Beet, Peach, and Goat Cheese Salad with Champagne Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons champagne vinegar 
• 1 tablespoon olive oil extravirgin
• 2 tablespoons basil fresh chopped
• 2 ounces goat cheese crumbled reduced-fat
• 2 pounds golden beets 
• 8 ounces julienne-cut peaches white firm ripe
• 1 cup onion red thinly sliced
• 0.5 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 2 teaspoons sugar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Leave root and 1-inch stem on beets; scrub with a brush.
2. Place beets in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender.
3. Drain and rinse with cold water; drain. Cool. Trim off beet roots and stems; rub off skins.
4. Cut beets into 1/4-inch-thick slices.
5. Place beet slices in a large bowl; add peaches and onion.
6. Combine chopped basil, chopped shallots, Champagne vinegar, olive oil, sugar, salt, and pepper, stirring with a whisk.
7. Drizzle over salad; toss gently to coat.
8. Sprinkle with crumbled goat cheese.