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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
