Salads as a side dish are usually very predictable: lettuce, tomato, cucumber, feta cheese and olives. Sometimes I’ll add gherkins or peppadew or fresh herbs, but that’s about as interesting as it gets. For me, it’s about getting in the vitamins that only fresh fruit and veggies can provide – but that stops right here, right now.
This beetroot, feta and rocket salad, which I first enjoyed at my neighbour’s dinner party, will knock your socks off! The sharpness of the rocket enhances the naturally sweet taste of the beetroot and is complimented beautifully by the creamy feta cheese and salty capers. It’s an innovative side dish that might just steal the show.
5 beetroots, peeled and quartered
Handful of fresh rocket leaves
2 wheels of feta cheese, cubed
A few capers
1. Boil the beetroot in a pot of water for about half an hour. Drain the water and place the beetroot in an ovenproof dish.
2. Roast the beetroot in the oven at 180 degrees for another half an hour and let it cool.
3. Place the rocket at the bottom of a salad bowl. Top with beetroot, feta and capers.
4. Serve with braaivleis or roast chicken.