Peach Salad with Tomatoes and Beets

Golden beets and a combination of colorful tomatoes (for example, Purple Cherokee and Red Heirlooms) they create a sharp contrast on a platter and are a beautiful and delicious base for hot-sweet peaches on top, but red beets and any garden tomatoes are also suitable.
Preheat the oven to 425 degrees.Peel the beets and trim the tops to 1 inch. Place the beets in a glass or ceramic baking dish; fill the pan one-third full with water. Cover with foil; bake at 425 ° C for 1 hour or until the beets are tender. Cool. Peel the beets and cut them into 1/4-inch thick slices. Cored tomatoes; cut into 1/4-inch thick slices. Place the beetroot and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.Combine the remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallots in a medium bowl. Drizzle the peach slices with the remaining 1 tablespoon of juice. Add the peach mixture to the honey mixture; stir to combine. Spread the peach mixture on top of the beetroot and tomato slices; sprinkle the salad with mint, thyme, and goat's cheese.