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Beetroot Salad

South African

Beetroot Salad

A tangy, vibrant South African salad of cooked beetroot in a sweet vinegar dressing.

~45 mintotal~108 kcalper serving~2g protein~17g carbs~4g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.

Ingredients

  • 4 medium beetroots
  • 1 small onion, finely sliced
  • ¼ cup vinegar (brown, apple cider, or white)
  • 2 tbsp sugar or honey
  • 1 tbsp olive oil
  • Salt & pepper
  • Optional: fresh parsley, mustard seeds, orange zest

Cooking Steps

  1. Boil whole beets for 30–40 minutes OR roast at 200°C until tender. Slip skins off once cooled.

  2. Cut into rounds or bite-sized pieces.

  3. Mix vinegar, sugar, olive oil, salt, and pepper. Heat slightly to dissolve sugar.

  4. Add onion slices and optional parsley. Pour dressing over warm beets.

  5. Chill before serving for deeper flavour.

Optional Enhancements

  • Add feta and rocket
  • Add grated carrot and cabbage for a slaw
  • Add cumin for earthy flavour
  • Add oranges and mint for a fresh summer salad

Plant & Growing Tips

  • Beetroot: Sow directly (beets dislike transplanting); prefers cool seasons; keep soil moist; thin seedlings early
  • Onions: Start from sets or seed; full sun and loose soil
  • Parsley: Prefers partial shade in hot areas; keep soil consistently moist

Natural Pest Control

  • Use garlic spray for aphids on beet leaves
  • Rotate beetroot beds yearly to prevent soil fatigue
  • Add wood ash around seedlings to deter cutworms
  • Encourage ladybirds to manage soft-bodied insects

Harvest

  • Beetroot: Harvest golf-ball to tennis-ball size; leaves are also edible; twist stems instead of cutting
  • Onions: Harvest when tops dry and fall over; cure before storing

Storing & Freezing

Keeps 4–5 days refrigerated. Do not freeze cooked beetroot salad (texture becomes watery).

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