This beetroot and peach salad with feta cheese and baby spinach is colourful, fresh and full of contrast. Earthy roasted beetroot is the heart of the dish, balanced by juicy grilled peaches, salty feta and tender baby spinach for a simple summer salad that looks beautiful on the plate without being complicated.
It works well as a light lunch, a starter, or a colourful side dish. It is also far better value than buying a ready-made salad, giving you two or three generous portions from a handful of fresh ingredients.
Jump to:
Why You'll Love This Beetroot and Peach Salad with Feta Cheese
- Full of colour and contrast - vivid beetroot, golden peaches, green baby spinach and creamy feta make this salad look as good as it tastes.
- Balanced flavour - earthy beetroot, sweet grilled peaches and salty feta work together instead of fighting each other.
- Simple but special - roasting the beetroot and grilling the peaches add depth without making the recipe difficult.
- Budget-friendly - a handful of fresh ingredients gives you two or three generous portions, making this better value than buying a ready-made salad.
- Great for summer eating - serve it as a light lunch, starter or side dish for barbecues, picnics or relaxed entertaining.
Key Ingredients & Notes
- Peaches and beetroot are the main pairing in the salad. Earthy roasted beetroot gives the dish depth and colour, while sweet grilled peaches add freshness and a soft, juicy contrast.
- Feta adds a salty, creamy element that balances the peaches' sweetness and the beetroot's earthiness. Use dairy feta or vegan feta.
- Baby spinach gives the salad a fresh green base without overpowering the other ingredients. It also helps make the salad feel lighter and more generous.
- Apple cider vinegar, olive oil, salt and pepper provide a simple dressing that sharpens the flavours without hiding the beetroot, peach and feta. The vinegar adds brightness, while the olive oil brings everything together.
- Toasted seeds are optional but are recommended for texture and taste.
How to Make Beetroot, Peach and Feta Salad
- Preheat the oven to 180ºC
- Wrap the beetroot in tin foil and bake in the oven for about 30 minutes until cooked. ( The cooking time depends on the size of the beetroots ) A knife will easily pass through the beetroot when it is cooked.
- Cut the peaches into wedges.
- Heat a griddle pan or barbecue, then grill the peaches on both sides for a few minutes, until slightly charred.
- Once the beetroot has cooked through, rub off the skins under cold running water.
- Slice the beetroot into bite-sized wedges.
- Put the olive oil, apple cider vinegar, salt and pepper into a jar and shake well.
- Place the beetroot and peach in a bowl and pour the dressing over. Toss gently.
- Arrange the baby spinach on a serving plate, then spoon the beetroot and peach over it.
- Crumble the feta over the beetroot and peach.
Substitutions & Variations
You can use dairy feta or vegan feta in this salad. Both work well because the salty, fresh flavour balances the sweet peaches and earthy beetroot.
For a different green base, swap the baby spinach for rocket, watercress or mixed salad leaves. Rocket gives a peppery flavour, while watercress adds a sharper bite.
For extra texture, add toasted walnuts or my toasted seed mix just before serving.
Recipe Tips
- Check the beetroot before removing it from the oven. Cooking time depends on the size of the beetroot and the type of oven you are using. Larger beetroot will take longer. It is ready when a knife slides through the centre easily.
- Peel the beetroot while it is still warm. Hold the cooked beetroot under running water and rub the skin away with your fingers. The skin should slip off easily. Wear gloves if you do not want stained hands.
- Use a griddle pan for the peaches. This gives the peaches light char marks and helps intensify their sweetness. They only need a minute or two on each side.
- Use a frying pan if you do not have a griddle pan. You will not get the same char lines, but the peaches will still soften and caramelise slightly. You can get the char lines by cutting the wedges with a crinkle cutter.
FAQs
Cooking the peaches in the oven doesn't work because the heat will dry them and cause them to lose a lot of moisture. However, you can sear it in a pan if you don't have a griddle pan or barbecue. My way to get those sear marks on the peaches while using a pan is to cut them with a crinkle cutter or a knife. Please have a look at my video.
You can cook beetroot in many ways. Another suitable method for retaining nutrients is steaming. Steaming can take up to 30 minutes to make them fork-tender. You can be sure that this remains a healthy salad recipe.
Absolutely! I would not recommend mixing everything until you are ready to serve. Store your prepared ingredients in an airtight container in the refrigerator.
📖 Recipe
Beetroot and Peach Salad with Feta
Equipment
- Measuring spoons
Ingredients
- 380 g Beetroot small to medium sized
- 280 g Peach ripe
- 50 g Baby Spinach
- 100 g Vegan Feta Cheese
- 1 tablespoon Olive Oil
- 1 tablespoon Apple Cider Vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 180ºC (fan assisted)
- Trim the beetroot, then wrap in foil and roast for about 30 minutes, or until tender when pierced with a knife.
- While the beetroot is roasting, halve the peaches, remove the stones and cut into wedges.
- Heat a griddle pan or barbecue, then grill the peach wedges for a few minutes on each side until lightly charred.
- Leave the cooked beetroot to cool slightly, then rub off the skins under cold running water.
- Cut the beetroot into bite-sized wedges.
- Add the olive oil, apple cider vinegar, salt and pepper to a small jar, seal and shake to combine.
- Place the beetroot and grilled peaches in a bowl, pour over the dressing and toss gently.
- Arrange the baby spinach on a serving plate.
- Spoon the dressed peaches and beetroot over spinach.
- Crumble the feta cheese over the top and serve.
Nutrition
NOTES
More Healthy Salad Recipes
Here are some other summer salads for you to impress with.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
Megan says
This was such an easy recipe to follow and put together! The dressing was slightly more acidic than I liked so I added a pinch of sugar and a little more olive oil. It's the end of season here for peaches so my peaches weren't as juicy or sweet as I would have liked but the flavor combo with the beets and feta was outstanding. Made a perfect light lunch!
Tip: make your beets the day before . They took almost an hour at 400°
Chef Tripti says
Thank you so much Megan! I really appreciate you taking out the time to leave me feedback.I am glad that you enjoyed the salad, I hope that it will stay on your list of recipes for next year as well when the peaches are in season where you are. Thank you for mentioning your cook time for the beetroot.I will add a note to the recipe.
Christopher Taylor says
Stumbled across this recipe because I happened to get beets and peaches in my CSA box. Wonderful. Although I did modify slightly by adding some candied walnuts to the recipe. Served it at a dinner party, and seemed a universal hit.
Chef Tripti says
Hello Christopher
Am glad you found my recipe at the right time. Walnuts is a good addition too. Am so happy you and your friends enjoyed it. May I please ask you to leave me a rating, it encourages other people to try it as well.
Thank you
Best
Tripti
PK says
Fantastic Salad! Very refreshing and filling.