Pic of Beetroot and nectarine salad

Beetroot and nectarine salad

Show ingredients


Beetroot and nectarine salad

Serves 4 1h 10 min
This is a quick, sweet-and-tangy salad with a lovely range of colours and textures – crunchy seeds, crisp salad leaves, tender, yielding beets and juicy nectarine. If you'd like to further contrast the sweetness, crumble over a little soft blue cheese, such as gorgonzola.



  • 1 bunch beetroot (4 medium)
  • 3 nectarines, cut into slices
  • 100g salad leaves
  • 2 tbsp pumpkin seeds, toasted

for the dressing

  • 2 tsp wholegrain mustard
  • 2 tsp honey
  • 2 tsp balsamic vinegar
  • 3 tbsp plain yoghurt or crème fraîche
  • 2 tbsp olive oil
  • salt and pepper


Prep time: 10 min
Cooking time: 1h


  • Step 1

    Preheat oven to 180°C/Gas 4. Place the whole, unpeeled beetroot in a baking dish, add a couple of centimetres of water, cover tightly with foil and bakefor about 1 hour, longer if necessary (large beetroot can take 1 ½-2 hours), until tender. Remove from the oven and leave until just cool enough to handle, then rub off the skins.

Make the dressing

  • Step 1

    by combining all the ingredients in a bowl and whisking together. Cut the beetroot and nectarines into wedges and toss with the salad leaves, pumpkin seeds and dressing.

You may also like…