Grilled Stoned Fruit & Beetroot Salad
Seasonal, colourful, and packed with flavour!
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
For the salad
- 3 medium beetroots, scrubbed and trimmed
- 2 ripe stone fruits (peaches, nectarines, or plums), halved and pitted
- 1 Tbsp olive oil, plus extra for grilling
- Salt and black pepper, to taste
- 4 cups mixed salad greens (rocket, baby spinach, or mixed leaves)
- ¼ cup crumbled goat cheese or feta
- ¼ cup toasted walnuts, almonds, or pistachios
- Fresh herbs (mint, basil, or dill), torn
Dressing:
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp balsamic vinegar or red wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
How To Make Grilled Stoned Fruit & Beetroot Salad
- Place beetroots in a saucepan, cover with water, and bring to a boil.
- Reduce heat and simmer for 20–25 minutes, or until tender when pierced with a knife.
- Drain, cool slightly, then peel and cut into wedges.
- Preheat the grill, heat a grill pan or barbecue to medium-high.
- Lightly brush stone fruit with olive oil.
- Grill cut-side down for 2–3 minutes until caramelized and grill marks appear.
- Flip briefly, then remove and set aside.
- Slice if large.
- Toss warm beetroot with 1 tbsp olive oil, salt, and pepper.
- Whisk olive oil, vinegar, honey, Dijon, salt, and pepper until emulsified.
- Arrange greens on a platter.
- Top with beetroot, grilled stone fruit, cheese, and nuts.
- Drizzle with dressing, scatter herbs over the top, and serve immediately.