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Griddled peach and beetroot salad recipe
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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
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
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Energy
1395kj
336kcal
17%
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Fat
25g
35%
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Saturates
6g
31%
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Sugars
18g
19%
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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