Roast one bunch (approximately 4 medium) beets in the oven at 350 degrees for about 30 minutes, until they are tender. Meanwhile, (as the beets are roasting) slice into wedges 3 large ripe tomatoes and 3 ripe peaches (cut peach wedges thinner than the tomatoes). Place in a large mixing bowl. When beets are cool enough to handle, slip their skins off under cool running water, halve them, slice them, and add them to the bowl. Drizzle with a generous amount of good olive oil and season with salt and freshly ground pepper. Toss and transfer to a large serving bowl or platter. Served at room temperature, this dish compliments most any summer dinner. Note: This salad can easily be made without the addition of beets, but the texture and flavor is compimented by their addition.
Tomato Tips: Look for specialty or heirloom tomatoes. Ripen upside down at room temperature, not in direct sunlight. Tomatoes should not be refrigerated, as they lose flavor when chilled. A serrated knife is best for cutting.