Rinse and peel the beets preferably with a vegetable peeler. Slice the beets and place them in a pot. Fill the pot with water until the beets are just covered. Bring to a boil until fork tender but maintaining a slight firmness. Approx. 15-20 minutes. Let beets cool. Slice into half moons or quarters.
Next, rinse a large tomato and slice into rounds or quarter slices and set aside.
Spoon 1/2 cup of peach preserves into a microwaveable dish. Warm for 12 seconds. Stir. Remove dish from microwave.
Add salt, pepper, balsamic vinegar and whisk while drizzling in olive oil. Tip: The whisking method is used to emulsify, which evenly combines ingredients that contain an oil and a vinegar. Chill until ready to serve. If dressing settles too long it begins to separate. If this happens, whisk again before serving.
Place mixed greens into a salad bowl along with beets, and tomatoes.
Gently toss ingredients together and divide upon plates. Tip: Never dress a salad before service time. This ensures crisp greens instead of a soggy ensemble.
Dress each serving conservatively but do not over dress. Enjoy!