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Home  >  Inspire & Create  >  Summer Recipes  >  Beetroot, Peach & Walnut Salad


RECIPE

Beetroot, Peach & Walnut Salad

Prep

15 mins


Cooking

-


Difficulty

Easy


Serves

4
(as a side)

Inspired by MKR logo Beetroot, Peach & Walnut Salad

Ingredients

  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1 tbs wholegrain mustard
  • 2 tsp caster sugar
  • 1 bunch small beetroot, ends trimmed
  • 2 yellow white peaches
  • 1 bunch radishes, thinly sliced
  • 1 x 120g pkt Coles Australian Baby Rocket
  • 100g strawberries, sliced
  • 100g goat’s cheese, crumbled
  • ½ cup (50g) walnuts, toasted, coarsely chopped

Method

  1. Place the oil, vinegar, mustard and sugar in a screw-top jar and shake until well combined. Season.
  2. Use a vegetable peeler or mandolin to thinly slice the beetroot. Place in a large bowl with the peach, radish, rocket and strawberry. Drizzle with the dressing and gently toss to combine. Divide among serving plates. Sprinkle with goat’s cheese and walnut.

Perfect match: Serve this fruity salad with BBQ salmon fillets, beef rump steak or lamb cutlets.

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