Griddled peach and beetroot salad

Griddled peach and beetroot salad recipe

1 rating

Griddling peaches is a brilliant way to enhance their sweetness and add gorgeous smoky flavour – perfect paired with earthy beets, creamy gorgonzola and a sticky balsamic reduction. This delicious summer salad makes the perfect barbecue side dish and it's ready in just 15 minutes. See method

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 336 calories / serving

Ingredients

  • 100ml balsamic vinegar
  • 3 peaches, cut into bitesize chunks
  • 4 precooked beetroot, cut into bitesize chunks
  • 2 tbsp olive oil
  • 100g (3 1/2oz) baby leaf spinach
  • 100g (3 1/2oz) rocket
  • 80g (3oz) walnuts, roughly chopped
  • 80g (3oz) gorgonzola

Each serving contains

  • Energy

    1395kj
    336kcal
    17%
  • Fat

    25g 35%
  • Saturates

    6g 31%
  • Sugars

    18g 19%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 18.8g Protein 9.5g Fibre 1.6g

Method

  1. In a small saucepan, heat the balsamic vinegar until boiling and allow to simmer for 3 minutes. Once it has thickened to the consistency of golden syrup, set aside.
  2. Toss the peaches and beetroot in a bowl with 1 tbsp olive oil. Heat the griddle until very hot and then place the pieces of peach (flesh-side down) and beetroot on to cook. Cook for 2 minutes, turning once, until you have dark griddle marks. Remove and allow to cool slightly.
  3. Toss the spinach, rocket and walnuts in a bowl with the remaining 1 tbsp olive oil and then transfer onto four plates. Top with the gorgonzola, peach and beetroot pieces.
  4. Using a teaspoon, drizzle the balsamic glaze over the salad. Serve immediately while still warm.

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