A Hearty Roasted Salad You’ll Turn To All Summer Long
When the weather calls for cool, easy food, this roasted veggie salad from renowned South African chef Reuben Riffel delivers all the smoky, sweet and hearty flavours we crave. Perfect as a side for a braai or even as a main, this salad packs enough flavour and texture to stand on its own, making it an ideal go-to for lunches or dinners during the warmer months.READ MORE: The Steak Recipe Guests Will Still Be Raving About Weeks Later…“Many vegetables benefit from fire cooking, but none more so than butternut and beetroot,” explains Reuben Riffel. “This salad is great even without the roasted vegetables, but the sweet smokiness of these two cooked over the coals takes it to another level. Paired with a tangy yoghurt dressing, they’re the perfect combination for a substantial and satisfying salad,” he adds. Riffel is the creator of this recipe that can be found in his brand-new cookbook Braai.
Braai by Reuben Riffel
“The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event,” says Riffel.
Roasted Summer Salad Recipe
Roasted Beet, Butternut and Walnut Salad with Green Herb Yoghurt Dressing
Reuben Riffel
This salad is great even without the roasted vegetables, but the sweet smokiness of these two cooked over the coals takes it to another level. Paired with a tangy yoghurt dressing, they’re the perfect combination for a substantial and satisfying salad.
Cook Time 30 minutes mins
Course Side DishCuisine South African
Servings 4 servings
6 medium beetroots1 large butternut1 tbsp olive oil1 tbsp Rozendal vinegarSalt and ground black pepper1 packet crunchy lettuce (washed) iceberg, cos or baby gem2 avocados sliced1 red onion finely sliced1 packet walnutsGreen Herb Yoghurt Dressing3 tbsp olive oil½ lemon juice2 tbsp Rozendal vinegar1 small clove garlic1 cup plain coconut yoghurtHandful tarragon leavesHandful fresh dillHandful parsleyA few drops Tabasco sauce
Roasting the VegetablesPrepare medium-hot coals. Place the beetroots and butternut directly into the coals and cook, turning occasionally, until tender, about 25–30 minutes. Remove from the heat and brush off most of the charred skins.Chop 3 beetroots into quarters and scoop out bite-size chunks of butternut from the skins.Puréeing the BeetrootPreparing the Dressing and WalnutsAssembling the SaladSpread the beetroot purée on the serving dish. Top with lettuce, roasted beetroot quarters and butternut, avocado and slices of red onion. Pour the dressing over the salad and sprinkle with toasted walnuts.
Keyword Braai Recipes, salad, south african recipe, vegetarian
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