Beetroot's vivid colour provides a dramatic addition to any plate. In this healthy salad recipe, I have combined it with peaches and feta to give an earthy, sweet, and salty flavour experience.
I want to show you how easy it is to make flavourful and healthy salads at home and save you money with each of my salad recipes. Like all my healthy salad recipes, this is simple and quick to make. You can get two or three portions of homemade salad at home for the price of one shop-purchased salad. Nothing can stop you from enjoying all those glamorous salads on a budget.
The beetroot not only looks good but also packs a high nutritional punch. Its various health benefits include potential anti-cancer properties, digestive health support, and blood pressure suitability.
I decided to roast the beetroot in this healthy salad recipe to preserve its nutritional benefits as far as possible and to give an earthy flavour. Cook times may vary depending on the size of the beetroot. When a knife slides easily into it, then it is cooked. Not too soft, though. We are aiming for a little bite to it.
Grilling enhances the sweetness of the peaches.
Adding feta cheese helps to balance the flavours. Feta is quite a salty cheese and fresh tasting. I used the vegan feta from Violife (this is not a product placement!). I can honestly say it is just like the dairy feta, so the flavour is not compromised. The texture is a little different, but that's OK.
You might like to try some of my other beetroot recipes. My mini beetroot burgers are a great little party canape. Or try my beetroot and harissa stew if you need comforting and healing food.
Substitutions
You can substitute vegan feta cheese for dairy feta cheese.
Storage
Can I prepare this salad in advance? Absolutely! I would not recommend mixing everything until you are ready to serve. Store your prepared ingredients in the refrigerator in an airtight container.
Top Tips
Can I cook the peach in the oven or in a pan? Cooking the peaches in the oven doesn't work because the heat is drying and will cause the peach to lose a lot of moisture. However, you can sear it on a pan if you don't have a griddle pan or barbecue. My way to get those sear marks on the peach while using a pan is to cut the peaches with a crinkle cutter or knife. Please have a look at my video.
Can I cook the beetroot another way? You can cook beetroot in many ways. Another suitable method to retain the nutrients is to steam them. Steaming can take up to 30 minutes to make them fork tender. You can be sure that this remains a healthy salad recipe.
Related Recipes
Here are some other summer salads for you to impress with.
📖 Recipe
Beetroot, Grilled Peach, Feta & Baby Spinach Salad
Equipment
- Weighing scale
- Measuring spoons
Ingredients
- 380 g Beetroot small to medium sized
- 280 g Peach
- 50 g Baby Spinach
- 100 g Vegan Feta Cheese I used Violife
- 1 tablespoon Olive Oil
- 1 tablespoon Apple Cider Vinegar
- salt and pepper to taste
Instructions
- Wash and dry Beetroot, peaches and spinach.
- Preheat oven to 180ºC (fan assisted)
- Trim the top and tail of the beetroot and wrap it in aluminium foil ). Roast in the oven for about 30 minutes. Cook time may need to be adjusted depending on the size of the beetroot.
- Cut the peaches into halves and then wedges. Grill the peaches on a griddle or Barbecue for a few minutes, to achieve a chargrilled mark. Set aside.
- Once the beetroot is cooked, let it cool in the foil. Once cooled down, remove from the foil and under a running tap, rub the beetroot to remove the skin.
- Cut the beetroot into bite-sized wedges.
- Arrange the baby spinach on the serving plate.
- Mix the olive oil, apple cider vinegar, salt and pepper in a jam jar and shake to emulsify.
- Pour the dressing over the, the beetroot and peaches and give it a toss to mix.
- Arrange the beetroot and peaches on top of the spinach.
- Crumble the Feta between your fingers into chunks and sprinkle over the salad.
Nutrition
NOTES
Food Safety
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.
- 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.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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.