Festive Roasted Beetroot & Feta Salad
This beetroot and feta salad recipe brings jewel-bright colour to a summer Christmas spread, with sweet roasted wedges, creamy feta and a fresh orange dressing.
Serve it on a wide platter alongside grilled chicken, lamb chops or cold gammon. Most of the preparation can happen ahead, leaving just the layering for lunchtime.
Why it works on a South African Christmas table
The beetroot is substantial enough for a festive braai, while citrus and rocket keep each mouthful lively. Roasting it the day before also frees up the oven when Christmas cooking gets busy.
Ingredients
For the dressing
Instructions
- 1Heat the oven to 200 °C, or 180 °C fan. Line a large roasting tray with baking paper. Coat the beetroot wedges with the roasting oil and salt, then spread them out in a single layer.
- 2Roast for 45–55 minutes, turning after 25 minutes. The edges should look slightly caramelised and a sharp knife should pass through the thickest wedge without resistance.
- 3Transfer the beetroot to a shallow dish. Let the steam escape for 15 minutes, then refrigerate until cool, allowing about another 45 minutes. This cooling time is additional to the prep and cooking times.
- 4While the beetroot cooks, warm a dry frying pan over medium heat. Add the pumpkin seeds and stir for 2–3 minutes until fragrant and beginning to colour. Empty onto a small plate to cool.
- 5Whisk together all the dressing ingredients. Stir in the onion and set aside for 15 minutes so it loses some of its sharpness.
- 6Fold the chilled beetroot through the dressing and onion. Taste with a small piece of feta before adding any extra salt.
- 7Make a loose bed of rocket on a serving platter. Lift the beetroot and onion out of the bowl with a slotted spoon and arrange over the leaves. Break the feta into generous pieces over the top, finish with the seeds and spoon over a little remaining dressing if needed. Serve promptly.
Nutrition (per serving)
- Calories
- 324 kcal
- Carbohydrates
- 28.8 g
- Protein
- 9.6 g
- Fat
- 20.6 g
- Saturated fat
- 7.1 g
- Sugar
- 21.8 g
- Fibre
- 5.2 g
- Sodium
- 705 mg
- Cholesterol
- 37 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Roast and chill the beetroot up to two days ahead. Refrigerate it in a sealed container and keep the dressing, leaves and feta separate until serving.
- Prep time is 20 minutes and cooking takes up to 55 minutes; allow roughly one extra hour for cooling.
- For a braai away from home, transport the chilled ingredients in a cooler box with ice packs and assemble at the venue.
- Put out smaller platters and replenish from the fridge. Refrigerate leftovers within two hours, or within one hour if the temperature is above 32 °C.
Frequently asked questions
Can I use ready-cooked beetroot?
Yes. Replace the raw beetroot with 700–750 g plain cooked beetroot, drained and cut into wedges. Skip the roasting oil and salt, and season the finished salad to taste. Pickled beetroot will give a sharper result.
Can I replace the rocket?
Baby spinach works well for a milder salad. Wash and dry it thoroughly so the dressing clings rather than pooling beneath the leaves.
How do I stop the feta turning pink?
Dress the beetroot in a separate bowl, then layer it onto the platter before adding the feta. Avoid stirring once the cheese is on top.
