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Beetroot and Peach Salad with Feta Recipe

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4.1 from 13 reviews

A vibrant and refreshing Beetroot and Peach Salad featuring roasted beetroot, charred peach wedges, fresh baby spinach, and creamy vegan feta, all tossed in a simple olive oil and apple cider vinegar dressing. Perfect for a light meal or side dish with a balance of sweet, savory, and tangy flavors.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Vegetables & Fruits

  • 380 g small to medium beetroot (about 3-4 beets)
  • 280 g ripe peaches (about 2 medium peaches)
  • 50 g baby spinach

Dressing

  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste

Cheese

  • 100 g vegan feta cheese

Instructions

  1. Preheat the oven: Set your oven to 180ºC (fan assisted) to prepare for roasting the beetroot.
  2. Roast the beetroot: Trim the beetroot and wrap each in foil. Roast in the oven for about 30 minutes or until tender when pierced with a knife.
  3. Prepare the peaches: While the beetroot roasts, halve the peaches, remove the stones, and cut them into wedges.
  4. Grill the peaches: Heat a griddle pan or barbecue to medium-high heat, then grill the peach wedges for a few minutes on each side until they develop light char marks and soften slightly.
  5. Cool and peel beetroot: Once roasted, allow the beetroot to cool slightly. Rub off the skins under cold running water to remove the skin easily.
  6. Cut beetroot: Slice the peeled beetroot into bite-sized wedges for easy eating.
  7. Make the dressing: In a small jar, combine olive oil, apple cider vinegar, salt, and pepper. Seal and shake well to emulsify.
  8. Toss beetroot and peaches: Place the beetroot and grilled peaches in a bowl. Pour over the dressing and gently toss to coat evenly.
  9. Arrange baby spinach: Spread the baby spinach leaves on a serving plate as the salad base.
  10. Assemble the salad: Spoon the dressed beetroot and peach mixture over the baby spinach.
  11. Add vegan feta: Crumble the vegan feta cheese on top to finish and serve immediately for best flavor and texture.

Notes

  • You can substitute regular feta if not vegan, though it will alter dietary suitability.
  • Ensure peaches are ripe for optimal sweetness and grilling results.
  • Beetroot can be roasted in advance and refrigerated to save time.
  • Adjust salt and vinegar levels in the dressing according to personal taste.
  • This salad is best eaten fresh to maintain texture and vibrant flavors.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Modern European
  • Diet: Vegan

Find it online: https://recipesvibe.com/beetroot-and-peach-salad-with-feta-recipe/