Makes 6 servings. Difficulty
2 lbs. beets 2 peaches, 1/2" diced 2 shallots, sliced 2 Tablespoons basil, chopped 2 Tablespoons Champagne vinegar (white wine vinegar will work too) 1 Tablespoon extra virgin olive oil 2 teaspoons sugar 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 oz. crumbled feta cheese
Leave the root and 1 inch stem on the beets. Place the beets in a medium saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer for 30 minutes or until tender.
When the beets are cool enough to handle, peel the skins off the beets and trim the roots and stems. Cut the beets into a 1/2" dice. Place the beets in a large bowl. Add the peaches and shallots.
Combine the basil, champagne vinegar, olive oil, sugar, salt and freshly ground black pepper in a small bowl. Adjust seasonings, if necessary, with salt and freshly ground black pepper. Drizzle the dressing over the beet salad; toss gently to coat. Crumble feta cheese over top and serve.