This beetroot, peach and walnut salad recipe is made for summer entertaining at home. Served with creamy goat's cheese and a punchy dressing, your guests won’t be able to get enough of it! Speedy, simple and ready in 15 minutes - what’s not to love?
Serves44
Prep time15 mins15 minutes
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 or white peaches, stoned, cut into wedges
1 bunch radishes, thinly sliced
120g pkt Coles Australian Baby Rocket
100g strawberries, sliced
100g goat’s cheese, crumbled
½ cup (50g) walnuts, toasted, coarsely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the oil, vinegar, mustard and sugar in a screw-top jar and shake until well combined. Season.
Step 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.
