Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Griddled peach and beetroot salad recipe

3 ratings

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
Vegetarian
Gluten-free

Ingredients

100ml balsamic vinegar
3 peaches, cut into bitesize chunks
4 precooked beetroot, cut into bitesize chunks
2 tbsp olive oil
100g baby leaf spinach
100g rocket
80g walnuts, roughly chopped
80g 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

In a small saucepan, heat the balsamic vinegar until boiling and allow to simmer for 3 mins. Once it has thickened to the consistency of golden syrup, set aside.
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 mins, turning once, until you have dark griddle marks. Remove and allow to cool slightly.
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.
Using a teaspoon, drizzle the balsamic glaze over the salad. Serve immediately while still warm.

See more Summer salad recipes