The stuffing for my rolling lamb roast consists of dried plums and currants mixed with salted, roasted almonds, creme de cassis, and mint. It’s a remarkably simple way to spruce up a lamb roast for the holidays. Along with the addition of fresh garlic pressed into the roast’s top, the straightforward herb rub offers the ideal amount of spice. The sliced lamb is finished up with a sprinkle of my own balsamic basil fig sauce, which is incredibly flavorful due to the fresh basil.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 2 |
Ingredients
- 2 beets, scrubbed
- 1 bunch mâche (lamb’s lettuce), rinsed and dried
- 1 bunch arugula, rinsed and dried
- 2 fresh peaches – peeled, pitted, and sliced
- 1 (4 ounce) package goat cheese, crumbled
- ¼ cup pistachio nuts, chopped
- 2 shallots, chopped
- ¼ cup walnut oil
- 2 tablespoons balsamic vinegar
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
- Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
- Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
- Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.
Nutrition Facts
| Calories | 691 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 15 g |
| Sodium | 555 mg |
| Sugars | 22 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted canned beets and toasted walnuts.
Delicious salad! I used a container of organic arugula and spinach in place of the mache. Didn’t add the pistachios, as my husband doesn’t like nuts in his salad, and used EVOO in place of the walnut oil. We had guests for dinner, and everyone loved this salad. Will make again – actually, maybe tonight!
I made this recipe using the cooked and peeled beets from Trader Joe’s and I pickled them using Chardonnay Queen’s Scandinavian Pickled Beets recipe here on All Recipes. I also substituted nectarines for the peaches and I used a mix of arugula and baby spring mix for the greens. Let me tell you it’s one of the best salads I’ve ever had!
Awesome! With and without the goat cheese (husband doesn’t like soft cheeses).
YUM!. Didn’t want to buy walnut oil so as a suggestion from another person I toasted walnuts and subbed them for the pistachios and used regular salad oil in the dressing. Also used Trader Joe’s ready-to-go beets. It was really good. Unfortunately my peaches weren’t sweet, but we still enjoyed it, and of course, it was no fault of the recipe. I think this would be good with nectarines too. Thanks for the recipe!
Fresh and delicious! Easy to make. You can use white peaches too.
Excellent, I added a half a chicken breast, cut up and sauteed. Used spring mix and more beets. MMMM
beet lovers unite! this salad is wonderful to make with items purchased at your local farmers market
Delicious. Definitely going in our recipe book. Roasted beets for an hour in water at a slightly lower temperature.
Fantastic! I tossed in my beet tops, just because I had some. Works well with candied pecans, too. Thanks!!
Wow! I have never found a beet recipe I liked and this one was fantastic. All the different flavors worked so well together. I did cut the dressing in half and still didn’t use it all. I think with the amount called for that would have been WAY too much for my taste. I also used sesame oil instead of walnut oil since that is what I had on hand and used green onions instead of shallots. This is definitely a keeper recipe!
This was delicious. I got a lot of brownie points for this one. I didn’t have the fancy lettuce, so I just used romaine, and I couldn’t find any decent peaches, so I cut a tart apple into matchsticks and placed them on top of the beets. It was a nice contrast of favors all the way around. I also added some slivers of red onion as well. The pistachios were a nice touch, too. I’ll be making this again!
This was amazing. I substituted pears for peaches and I only had leaf lettuce and spinach so that’s what I used. Very versatile. I put the beets on warm on top of the goat cheese so it was warm and delicious. Great recipe.
This salad was good but I think I am just not a fan of goat cheese.
Wonderful!!! I used peaches, goat cheese and organic spring salad mix. I also used the olive oil and beet juice dripping from roasting the beets for part of the oil in the dressing. And I topped it off with toasted sliced almonds that I tossed with a little honey before roasting.
The salad is delicious and beautiful for guests. We served it with simple grilled burgers. It is too heavy to serve with mild meats, but it really holds up to all sorts of additions like blueberries.
This was very good. I used small fresh beets and roasted as suggested. I didn’t have walnut oil but used olive oil as another reviewer suggested. I also had 1/2 orange juiced to give a nice citrus twist. I used almonds which I pan toasted in a bit of butter (only used what I had). This recipe is a keeper and I will make every summer with fresh Niagara peaches and fresh beets.
I omitted the greens, used gold and red beets, chopped walnuts and chopped fresh dates. I whipped aged balsamic vinegar, olive oil, salt and pepper for the dressing. It was delicious!
Loved it! Added boiled eggs to make it a full meal and used canned peaches in light syrup because that’s what I had. I was hesitant to buy walnut oil just for this, but it really enhanced the flavor. Will make this again when we invite friends over for a BBQ. Thank you whoever submitted this, it’s a keeper!
I cheated. Used canned, sliced (not pickled) beets and used a prepared (Marie’s) greek salad dressing with feta in it. Absolutely delicious. Potentially better doing everything from scratch, but sometimes you just don’t have the time! Yum. Will make again, the right way or the wrong way!
I used walnuts and extra virgin olive oil instead of the walnut oil, but the nut combination was really tasty. Thanks fo the recipe!