Griddled peach and beetroot salad recipe
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
- Gluten-free
- Vegetarian
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 336.0kcal
- Fat
- 25g
- Saturates
- 6g
- Salt
- 0.7g
- Sugars
- 18g
of the Reference intake
Carbohydrate 18.8gProtein 9.5gFibre 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
