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?
- Serves4
- Prep time15 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
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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.
Beetroot, peach and walnut salad
- Serves4
- Prep time15 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
Description
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?
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.