Beetroot and Orange Salad
This Beetroot and Orange Salad recipe brings a cool, juicy side to a hot South African Christmas table. Earthy beetroot and fresh orange are a lovely match, while feta adds saltiness and toasted pecans give each forkful a little crunch. Serve it alongside cold gammon, roast chicken or something straight off the braai.
Cook the beetroot the day before so there is less to do on Christmas morning. Once it is properly chilled, the salad needs only a little slicing and a quick dressing. A wide platter works better than a deep bowl here: you can arrange everything without stirring the beetroot through the feta. Add the rocket and nuts just before serving to keep them fresh and crisp.
Ingredients
Salad
Dressing
Instructions
- 1Trim the beetroot leaves, leaving about 2 cm of stalk attached, and keep the roots intact. Place in a saucepan, cover generously with water and bring to the boil. Reduce the heat and simmer for 35–50 minutes, until a small knife slides easily into the centre; larger beetroot may need longer.
- 2Drain and leave until cool enough to handle. Rub off the skins with your fingers or kitchen paper, trim the ends and cut into bite-sized wedges. Refrigerate until cold, allowing about 1 hour. The chilling time is additional to the listed preparation and cooking times.
- 3Toast the pecans in a dry frying pan over medium-low heat for 3–4 minutes, stirring often, until fragrant. Tip onto a plate and leave to cool.
- 4Cut a thin slice from the top and bottom of each orange. Stand each one upright and cut away the peel and white pith. Working over a bowl, cut between the membranes to release the segments. Squeeze the remaining membranes and reserve 15 ml juice for the dressing.
- 5Whisk the olive oil, vinegar, reserved orange juice, mustard, honey, salt and pepper together in a small bowl.
- 6Arrange the rocket on a wide serving platter. Add the cold beetroot wedges, orange segments and sliced red onion.
- 7Spoon the dressing evenly over the salad, then scatter over the feta and cooled pecans. Serve immediately, while the leaves are crisp and the beetroot is cool.
Nutrition (per serving)
- Calories
- 232 kcal
- Carbohydrates
- 23 g
- Protein
- 5.5 g
- Fat
- 14 g
- Saturated fat
- 3 g
- Sugar
- 17 g
- Fibre
- 5 g
- Sodium
- 285 mg
- Cholesterol
- 12 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Cook, peel and cut the beetroot up to two days ahead. Refrigerate in a covered container and drain any collected liquid before assembling.
- Make the dressing the day before and refrigerate separately. Shake or whisk it again before using.
- For a nut-free Christmas table, leave out the pecans or replace them with toasted pumpkin seeds, checking your guests’ allergy needs.
- Keep the ingredients chilled until serving. On a very hot day, put out a small platter and replenish it from the fridge; do not leave the salad unrefrigerated for more than two hours, or one hour if the temperature is above 32°C.
Frequently asked questions
Can I use ready-cooked beetroot?
Yes. Use 600 g plain cooked beetroot, drained and cut into wedges, and skip the boiling step. Avoid beetroot in a sweet pickling liquid, which changes the balance of the dressing.
Can I make this salad without feta?
Yes, simply leave it out or use a dairy-free feta alternative. Taste before adding more salt, as the dressing may be enough on its own. To make the salad vegan, also replace the honey with maple syrup.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within two days. The rocket will soften and the feta will turn pink, so leftovers are best the next day. Discard salad that has stood out beyond the recommended serving time.
