Grilled Peach and Beetroot Vegan Salad

Plantiful Palate
3 days ago
7 min read

Vibrant, juicy, and wildly satisfying, this beetroot & grilled peach salad on creamy hummus turns simple produce into something restaurant-worthy at home. Sweet charred peaches meet earthy roasted beetroot, all nestled on a swoosh of ultra-smooth hummus with a chilli-sesame oil drizzle, toasted sesame seeds, and fresh microgreens for crunch.

This is one of those vegan salad recipes that’s bold enough to be a main and elegant enough for entertaining. It’s also a smart addition to your collection of vegan recipes and lacto-vegetarian recipes, seasonal, make-ahead friendly, and built for big flavour.

"A layered, texture-rich vegan salad recipe that balances sweet, smoky, and creamy, perfect for weeknights or the centre of a dinner party spread." — Plantiful Palate Team

Serve as a generous sharing platter or plate individually for a bistro-style starter.

Recipe:

Serves: 4

Prep time: 25 mins
Cook time: 35–45 mins (roasting) + 6–8 mins (grilling)
Total time: ~1 hour

Ingredients:

For the roasted beetroot

600–700g small-to-medium beetroot, whole with skin on, stalks trimmed to 1 cm (use a mix of red and golden if available)
1 tbsp extra-virgin olive oil (for glazing after peeling)
1 tbsp balsamic vinegar (for glazing after peeling)
1/2 tsp fine sea salt
Freshly ground black pepper
Optional: 60ml water (to create gentle steam in the roasting dish)

For the grilled peaches

3–4 ripe yet firm peaches, destoned and cut into thick wedges
2 tsp extra-virgin olive oil
1 tsp maple syrup (helps caramelise)
Small pinch fine sea salt

For the creamy hummus base

2 x 400g tins chickpeas, drained (480g drained weight), plus 80–120ml ice-cold aquafaba (or water)
120g tahini (well-stirred)
Juice of 1 large lemon (about 3 tbsp) + fine zest of 1/2 lemon
1 large garlic clove, grated or crushed (mellowed in lemon juice for 5 mins if you prefer)
2 tbsp extra-virgin olive oil
3/4 tsp fine sea salt
1/2 tsp ground cumin (optional)
1–2 ice cubes (for ultra-smooth texture; optional)

For the chilli–sesame oil

60ml extra-virgin olive oil
1 1/2 tsp mild chilli flakes (Aleppo-style if you have them)
1/2 tsp smoked paprika
1/2 tsp toasted sesame oil
Pinch fine sea salt

To finish

30g microgreens (pea shoots, rocket cress, or mixed shoots)
1 tbsp toasted sesame seeds
Extra lemon zest, flaky sea salt, and black pepper, to taste

Method:

Heat the oven to 200°C (180°C fan). Place the whole, unpeeled beetroot into a snug lidded casserole dish (or a foil parcel on a tray). Add 60ml water to the base to create light steam, then cover tightly with the lid (or seal the foil). This keeps the beetroot juicy.
Roast for 50–70 minutes depending on size (small ~50 mins, medium ~60 mins, large ~70+). They’re done when a skewer glides in with little resistance. Keep red and golden beetroot in separate parcels/dishes to preserve colour.
Rest the beetroot for 10 minutes, then, while still warm, rub off the skins with paper towel or gloved hands; they should slip off easily. Trim the tops/roots. Cut into chunky wedges.
Toss the peeled wedges with 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt, and black pepper. Spread on a lined tray and return to the oven for 8–10 minutes to lacquer and lightly caramelise the edges. This step locks in juiciness and adds shine.
Grill the peaches: Whisk 2 tsp olive oil, 1 tsp maple syrup, and a pinch of salt. Heat a cast-iron griddle over medium-high until hot. Lay peach wedges cut-side down and cook 2–3 minutes per side until well-marked but still structured. Set aside.
Make the hummus: Add tahini, lemon juice, lemon zest, and garlic to a processor and blitz 45–60 seconds until pale and creamy. Stream in olive oil. Add chickpeas, salt, cumin (if using), and half the aquafaba; blend 2–3 minutes, adding more ice-cold aquafaba and 1 ice cube as needed for a silky, spoonable texture. Adjust lemon/salt.
Chilli–sesame oil: Warm olive oil on low. Add chilli flakes, smoked paprika, sesame oil, and a pinch of salt. Let gently sizzle 30–45 seconds (don’t brown). Remove from heat; colour deepens as it sits.
Assemble: Swirl a generous bed of hummus onto four plates (or one platter), creating a shallow well. Nestle in the lacquered beetroot and grilled peaches.
Finish: Spoon warm chilli–sesame oil around the hummus rim and over the veg. Scatter microgreens and toasted sesame seeds. Add lemon zest, flaky salt, and pepper. Serve immediately.

Additional Tips:

Choose ripe-but-firm peaches: They should give slightly when pressed near the stem — too soft will collapse on the grill. Nectarines also work. Try to grill them just as the juices begin to release for a caramelised edge.
Keep colours vibrant: Roast red and golden beetroot on separate halves of the tray or in separate parcels. Wear gloves to prevent staining and use separate knives/boards to stop colour bleed.
Ultra-smooth hummus: Whip the tahini with lemon juice first to aerate; then add aquafaba or ice-cold water gradually. Dropping in an ice cube as you blend keeps it pale and fluffy, similar to restaurant-quality hummus.
Balance is everything: Taste each element on its own, then together — sweet (peach), earthy (beet), creamy (hummus), heat (chilli oil), acid (lemon). Adjust salt, citrus, or oil before plating for harmony.
Toast your sesame seeds: 2–3 minutes in a dry pan until fragrant deepens flavour and adds crunch. For extra nuttiness, toast them just before serving.
Make ahead: Roast beetroot and blend hummus 1–2 days ahead; store them in separate airtight containers. Grill peaches and warm chilli oil just before serving for the best contrast in textures.
Protein boost: Add crispy roasted chickpeas, spiced lentils, or torn vegan feta on top if you want extra protein. Roasted walnuts or pumpkin seeds also work for extra crunch and healthy fats.

Alternative Cooking Methods:

Pressure cooker / Instant Pot (juiciest, fastest beetroot): Whole beets on the trivet with 250ml water. Cook 25–35 mins on High Pressure (size-dependent), natural release 10 mins, then peel, wedge, and glaze with olive oil + balsamic in a 220°C oven for 5–8 mins.
Stovetop simmer (very juicy): Simmer whole, unpeeled beets in lightly salted water for 35–50 mins until tender. Drain, peel while warm, cut into wedges, then toss with oil + balsamic and pan-sear 2–3 mins to glaze.
Steaming (clean flavour): Steam whole beets for 45–60 mins until tender; peel and wedge. Finish in a hot pan with oil + balsamic for shine.
Sous-vide (ultimate texture): Seal whole beets with a splash of olive oil and a pinch of salt. Cook 85°C for 2–3 hours, then peel, wedge, and briefly roast 8–10 mins at 220°C to concentrate flavour.
Air fryer (finish): After pressure-cooking or steaming, air fry wedges at 200°C for 6–8 mins to caramelise edges.
BBQ version: Par-cook whole beets (pressure cooker or steam), peel and wedge, then grill alongside peaches over medium heat for smoky depth.
No-cook shortcut: Use plain cooked beetroot (vacuum-packed, not pickled); warm, then glaze in a pan with olive oil + balsamic before assembling.
Oil-free option: Roast/steam beets as above; replace chilli oil with pomegranate molasses or a lemon–tahini drizzle.

Allergy information / alternatives:

✅ Gluten-free
✅ Nut-free
✅ Soy-free
✅ Lacto-vegetarian friendly
✅ Naturally vegan, dairy-free, and egg-free
Contains sesame (tahini); omit seeds/tahini if allergic and use a white-bean purée instead.

Nutritional Information (per serving):

Calories: ~520
Protein: ~15g
Carbohydrates: ~47g
Fat: ~28g
Sugar: ~13g
Salt: ~0.9g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

This is a centrepiece vegan salad recipe that eats like a main course, abundant, colourful, and ridiculously tasty. If you’re collecting standout vegan recipes or easy show-stoppers for lacto-vegetarian recipes, add this to the top of your list.

Grilled Peach and Beetroot Vegan Salad FAQs

❓ Can I prepare this salad in advance?

Yes — roast beetroot and make the hummus up to 2 days ahead. Store separately in airtight containers in the fridge. Grill peaches and assemble just before serving for the best texture and flavour.

❓ Is this considered a vegan recipe or a lacto-vegetarian recipe?

Both! It’s fully plant-based with no animal products, making it 100% vegan. It also fits perfectly within lacto-vegetarian recipes since it excludes meat, fish, and eggs.

❓ Can I swap peaches for other fruits?

Absolutely. Nectarines work perfectly, while figs, plums, or even grilled pears make seasonal variations. Each adds a different sweetness to balance the earthy beetroot and creamy hummus.

❓ Is this salad gluten-free?

Yes, the salad itself is naturally gluten-free. Just ensure any bread or crackers you serve alongside are gluten-free if needed.

❓ How do I keep beetroot juicy and sweet?

Always cook them whole with skins on. This prevents the juices from escaping. Peel while still slightly warm for easy handling and maximum flavour.

❓ What sides pair well with this salad?

It pairs beautifully with warm pita bread, flatbreads, or even a bed of quinoa for extra protein. It’s also great alongside grilled vegetables or as part of a mezze spread.

❓ How long does it last in the fridge?

Once assembled, the salad is best enjoyed fresh. However, the components (hummus and beetroot) can be stored for 3–4 days in the fridge.

❓ Can I make this oil-free?

Yes. Roast beetroot without oil, and grill peaches on a dry pan. Skip the chilli oil drizzle and finish with lemon juice or pomegranate molasses instead.

❓ Where can I find more vegan salad recipes like this?

On Plantiful Palate! Explore our collection of vegan recipes, vegan salad recipes, and lacto-vegetarian recipes for more plant-based dishes.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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