Beetroot salad is a refreshing dish that bursts with colour and flavour. In South Africa, this salad is a popular side dish that brings together vibrant ingredients and a tangy dressing. The beetroot lends a naturally sweet earthiness that pairs beautifully with crisp apple and zesty red onion. This combination creates a salad that is both hearty and light.
South African cuisine is known for its bold flavours and fresh produce. In this salad, the roasted beetroot is the star ingredient. When roasted, the beetroot becomes tender and develops a deeper flavour. The addition of a simple dressing made from red wine vinegar and a hint of honey enhances the natural sweetness of the vegetables. Fresh mint or parsley adds a burst of herbal freshness that ties the dish together. This beetroot salad is not only a feast for the eyes but also for the palate. It makes a perfect accompaniment to a main meal or can be enjoyed as a light, standalone dish. Its versatility and ease of preparation mean that it fits effortlessly into both everyday meals and special occasions. Enjoy the nutritious benefits and the delightful taste of this South African classic, which is sure to brighten any table.
Servings
This recipe yields 4–6 servings, depending on the portion size and whether it is served as a side dish or a light main course.
Ingredients for Beetroot Salad
- 500 g fresh beetroot (approximately 4 medium beetroots), washed, peeled, and cubed
- 1 medium red onion, thinly sliced
- 1 medium apple (preferably Granny Smith), cored and diced
- 50 g walnuts, roughly chopped (optional)
- 2 tbsp olive oil (plus extra for roasting)
- 2 tbsp red wine vinegar
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- A handful of fresh mint or parsley, chopped (for garnish)
Directions to Make Beetroot Salad
- Preheat your oven to 200°C (fan 180°C).
- Place the cubed beetroot in a bowl. Drizzle with olive oil and season with salt and pepper.
- Spread the beetroot evenly on a lined baking tray. Roast for 25–30 minutes until tender.
- Meanwhile, thinly slice the red onion and dice the apple.
- In a small bowl, whisk together the red wine vinegar, honey, and a drizzle of olive oil. Season the dressing with salt and pepper.
- Once the beetroot is roasted, allow it to cool slightly.
- In a large salad bowl, combine the roasted beetroot, red onion, apple, and walnuts.
- Pour the dressing over the salad and gently toss until well mixed.
- Garnish with freshly chopped mint or parsley before serving.
How to Prepare Beetroot Salad
Begin by preparing your beetroot. Wash and peel them carefully, then cut into even cubes for uniform roasting. Toss the cubes with olive oil, salt, and pepper. Preheat your oven and roast the beetroot on a baking tray until they are soft and slightly caramelised. While the beetroot roasts, prepare the other ingredients. Thinly slice a red onion to add a mild sharpness and dice an apple for a crisp, sweet counterbalance. Optionally, roughly chop some walnuts for an added crunch. In a small bowl, mix together red wine vinegar, honey, and extra olive oil to create a tangy dressing. Once the beetroot has cooled a bit, combine it with the onion, apple, and walnuts in a large bowl. Drizzle over the dressing and toss gently to ensure every piece is coated. Finally, garnish with chopped fresh mint or parsley. This method helps to maintain the integrity of the ingredients while letting the natural flavours shine.
Preparation Time
- Prepping Ingredients: 15 minutes (washing, peeling, and chopping beetroot, onion, and apple)
- Roasting Beetroot: 25–30 minutes
- Making the Dressing & Assembling: 10 minutes
Total active preparation time is about 50–55 minutes, making this salad a quick and healthy option.
Frequently Asked Questions (FAQs) – Vibrant South African Beetroot Salad
What makes this beetroot salad uniquely South African?
South African beetroot salad is known for its simple yet bold flavours, often featuring a sweet and tangy dressing with hints of vinegar and sugar. It’s a popular side dish at braais (barbecues) and family gatherings.
Should I use raw, boiled, or roasted beetroot?
This salad can be made with boiled, roasted, or even grated raw beetroot. Boiled or roasted beetroot gives a softer texture, while raw beetroot adds crunch and a fresher taste.
Can I use canned beetroot instead of fresh?
Yes, canned beetroot can be used for convenience, but fresh beetroot gives a better flavour and texture. If using canned, drain well before adding to the salad.
What ingredients pair well with beetroot in this salad?
Common additions include onions, apples, carrots, oranges, feta cheese, nuts, and fresh herbs like parsley or coriander.
What dressing works best for this salad?
A classic South African beetroot salad dressing includes vinegar, sugar, and a touch of oil. For a modern twist, you can use balsamic vinaigrette, lemon dressing, or a yoghurt-based dressing.
Can I make this salad in advance?
Yes! In fact, beetroot salad tastes even better after a few hours as the flavours develop. It can be stored in the fridge for up to 3 days.
Can I serve this salad warm or cold?
It is traditionally served cold, but you can also enjoy it warm, especially if using roasted beetroot.
What can I serve with beetroot salad?
This salad pairs well with grilled meats, braais, roast chicken, or even as a side to stews and curries. It also complements fresh, leafy salads.
How do I prevent beetroot from staining my hands?
Beetroot juice can stain skin, so wear gloves or rub your hands with lemon juice or vinegar after handling to remove stains.
Is this salad suitable for vegetarians and vegans?
Yes, traditional beetroot salad is naturally vegan. Just check your dressing ingredients if using a creamy or flavoured option.
Can I freeze beetroot salad?
It is not recommended to freeze beetroot salad as the texture changes. However, you can freeze cooked beetroot before making the salad.
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