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Beetroot recipes

Beetroot-and-feta salad

By Siba Mtongana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

8 medium beetroot, washed and trimmed
1 red onion, sliced
150 g feta, roughly crumbled
50 g pine or pistachio nuts, toasted
2 baby spring onions, finely sliced
30 g crimson microherbs, to garnish

For the dressing, mix:

1/4 cup mayonnaise, plus 4 t
1/4 cup chutney , plus 4 t
4 t balsamic vinegar

Method

Cook the beetroot in boiling water for 15–20 minutes, or until tender. Remove from the heat and rinse under cold running water. Rub your hands with oil or wear gloves to prevent your skin from staining, then peel the beetroot and allow to cool completely.

Halve or quarter the beetroot and mix with the red onion. Place on a platter and top with the feta, nuts, spring onions and microherbs. Or chill until needed.

Pour the dressing over the salad before serving.

Siba’s tip: You can also parcook the beetroot for extra texture.

Discover more salad recipes here.

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Beef koftas with beetroot hummus and charred pita bread

Baked barley pilau with roast beetroot and feta

Beetroot flatbread with charred greens

Beetroot cake with rose-geranium frosting

Avocado and beetroot with litchi snow

The new Cobb-style salad platter with beetroot dressing

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Sweet beetroot pizza with butternut purée and goat’s cheese

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Beetroot dip with almond butter

Korean brinjal-and-beetroot salad