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Pickled Beet & Peach Salad

Pickled Beet & Peach Salad


  • 1 lb. fresh beets
  • 2 fresh peaches
  • 1/4 cup red onion
  • 1 Tbsp. butter or olive oil
  • 1 Tbsp. seasoned rice wine vinegar
  • 1 Tbsp. Blue Moon YEP! GREEK SHAKE
  • 1 Tbsp. brown sugar or honey


  • Simmer beets whole with roots and part of stems covered in water until almost tender (20 minutes +/u depending on size)
  • Remove beets from water. Cool, peel and quarter.
  • Peel and quarter peaches. Peel and julienne (thin slice) red onions.
  • Melt butter and add in beets, peaches, and onions. Simmer shortly with remaining ingredients.
  • Serve warm or chilled—your preference!

Used in this recipe...