Griddled Peach and Beetroot Salad Recipe

griddled peach and beetroot

This salad is paired with griddled sweet peaches, earthy beets, creamy gorgonzola and a sticky balsamic reduction to make the perfect barbecue side dish. 

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 4 people

Preparation

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

Ingredients

Shop ingredients

Ingredients

Shop ingredients Shop ingredients

Preparation

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