Save to your scrapbook

    Spiced roasted peach and beetroot salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced roasted peach and beetroot salad

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    3 large ripe peaches, halved and stoned
    ½ tsp Ras el Hanout spice
    3 tbsp natural yogurt
    2 tbsp chopped fresh mint
    180g pack Sweetfire beetroot, cut into wedges
    1 pack Summer Salad with Sorrel & Quinoa, or 250g pack Waitrose Quinoa, Chickpeas, Bulgar Wheat & Rice
    Bunch of salad onions, sliced


    1. Preheat the oven to 200ºC, gas mark 6. Place the peach halves in a single layer in a roasting tin. Mix together the spice, yogurt and mint and spoon half this mixture into the hollows. Bake for 15–20 minutes until tender. Cut the peaches into wedges.

    2. Toss the beetroot with the remaining yogurt and mint dressing. Arrange the warm peaches and beetroot with the salad or quinoa mix in a shallow salad bowl. Scatter with the salad onions and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars