Fresh Southern peaches and beets are tossed with a delightful thyme dressing in this Peach and Beet Salad Recipe with Thyme Vinaigrette. The results are the epitome of summer on a plate!

This Cold Beet Salad starts with super easy microwaved beets that are chilled and transformed into an amazing side dish. The addition of peaches, blue cheese, walnuts, and thyme-flavored salad dressing, makes this a unique, irresistible salad.

Beet salad in a white salad bowl

Why You Must Make

  • The beets are microwaved, not boiled or roasted which makes this salad perfect to make even on a hot summer day!
  • Sweet earthy beets pair beautifully with fresh, juicy peaches making an excellent salad combo.
  • A thyme vinaigrette adds another punch of flavor with the addition of fresh herbs!

The first decision was how to cook the beets. I drifted back to this post from 2011. I’d forgotten about a slick technique I’d learned to prepare the beets, all done in the microwave! More on that to come, but first, let’s learn about beets.

Beet salad arranged on a decorative white plate with a bamboo handle fork

Frequently Asked Questions

Why do beets taste like dirt?

No matter the reason, my picky husband will never agree to eat beets. He’s had them in chocolate cake and his persnickety palate knew that something was amiss.

The reason some people think beets taste like dirt is due to a compound called geosmin. It’s what gives freshly plowed earth its distinctive aroma. It’s also found in lettuce, mushrooms, spinach, and even catfish.

Why do beets cause pink or red urine?

Beeturia is the term for red urine due to beet ingestion. 10-14% of those who eat beets will have this side effect. It’s tied to the red pigments and antioxidant, called betalain.

How should beets be cooked for a salad?

Beets can be roasted, boiled, or microwaved. I usually wrap my beets in foil and roast until they’re soft, but this time, I placed my beets in a microwave-safe bowl, then added a couple of inches of water. I covered the bowl with plastic wrap and microwaved for 20 minutes. It was SO easy! Cool, peel, then cut into cubes and they’re ready to go.

Are beets healthy?

There are many nutrients in beets, plus they are low in calories and high in fiber. Beets contain Vitamin C, Folate, B6, Iron, Potassium, and Magnesium.

According to Healthline, beets temporarily decrease blood pressure, aid digestion, and may promote brain health.

What cheese pairs well with beets?

My two go-to choices are blue cheese and goat cheese. Both are creamy with a nice contrast to the earthy flavor of beets. Other options include feta, Parmesan, and ricotta.

What salad dressings pair well with a beet salad?

A simple vinaigrette is always delicious with beets, but ranch, blue cheese, or a buttermilk dressing are also terrific options.

Close overhead view of  Beet Salad Recipe with Peaches and a flavorful beet salad dressing with honey and Dijon

How to Make a Cold Beet Salad

  1. Cook, cool, peel, and cube your beets. This can be done the day before you make the salad.
  2. Peel and cube your peaches. PRO-Tip: slice an X on the non-stem end of the peach, just through the skin. Drop it into a pan of boiling water for 15-30 seconds or until you see the skin pulling away from the fruit. Place it into a bowl of ice water to stop the cooking. Once you can handle it, peel the peach with a paring knife or your fingers.
  3. PRO-Tip: Toast your nuts to bring out the natural oils and enhance their flavor. Chop the nuts.
  4. Make the vinaigrette.
  5. Arrange the spinach on individual plates or place it in a serving bowl. Top with beets, peaches, walnuts, and crumbled cheese.
  6. Toss with the beet salad dressing before serving.

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Peach beet salad in a white salad bowl

Peach and Beet Salad Recipe

Prep Time 15 minutes
Total Time 15 minutes
Yield 6

An unusual summer salad with fresh beets, ripe peaches, spinach and more tossed in a homemade vinaigrette flavored with thyme.



  • 3 small to medium beets, cooked, peeled and cut into cubes
  • 1 fresh peach, pitted, peeled and cubed
  • 3-5 ounces fresh baby spinach
  • ⅓ cup crumbled blue cheese (or more to taste)
  • ⅓ cup walnuts, toasted and chopped


  • 3 tablespoons aged balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon fresh thyme leaves
  • Salt and pepper to taste


  1. Place the spinach in a large salad bowl or divide it between individual salad plates.
  2. Top with beets, peaches, blue cheese, and walnuts.
  3. Make the beet salad dressing by whisking together the vinegar, mustard, honey, thyme, salt, and pepper.
  4. Slowly drizzle in the olive oil until the mixture is well combined and emulsified.
  5. Drizzle salad or salads with the vinaigrette. Toss large salad right before serving.


You can replace walnuts with pecans.

If you'd prefer goat cheese, it will work well in this salad.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 166Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 6mgSodium: 221mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 5g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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