This is the perfect side for a summer BBQ – sweet & refreshing! I used pre-cooked and peeled beets (from Trader Joes) to save time, but if you only have raw beets on hand that is fine. Just bake them for 40-50 mins in a 400 degree oven and peel/slice. This is also Whole30 compliant!

This recipe was inspired when I tried a side of beets, pineapple, and jicama with mint and dill at a Latin restaurant in Lake Tahoe last week. The combo of flavors was so good – I decided to swap the pineapple for peaches and add in some lime and red onion.

Peachy Beet Salad

This is the perfect side for a summer BBQ – sweet & refreshing! 
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  • 1 package cooked beets, (Trader Joes or Love Beets brands work well) diced into 1/2 inch chunks
  • 1 medium sized peach, peeled and diced
  • ¼ red onion, diced
  • 1 tbsp fresh dill, chopped
  • 2 tbsp fresh mint, chopped
  • sea salt, to taste
  • 1 tbsp olive oil
  • squeeze lime


  • Combine all ingredients in a bowl.
  • Refrigerate at least one hour before serving.


Calories: 210kcal, Carbohydrates: 34g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 201mg, Potassium: 1021mg, Fiber: 9g, Sugar: 24g, Vitamin A: 557IU, Vitamin C: 20mg, Calcium: 61mg, Iron: 3mg