Beetroot & Feta Salad

Name: Beetroot & Feta Salad
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 as a side dish people
Cuisine: South African
Ingredients: 800 g fresh beetroot (About 5 medium beetroot of similar size, scrubbed; leave the skins, roots and 2 cm of stalk intact.); 150 g feta cheese (Drained and broken into chunky pieces.); 40 g rocket (Washed and thoroughly dried.); 50 g red onion (About half a small onion, very thinly sliced.); 25 g pumpkin seeds (Unsalted.); 45 ml olive oil; 30 ml fresh lemon juice; 10 ml honey (2 teaspoons.); 5 ml Dijon mustard (1 teaspoon.); 1/4 tsp fine salt (For the dressing; reduce if your feta is particularly salty.); 1/4 tsp ground black pepper

Jump to recipe ↓ Beetroot & Feta Salad – homemade traditional South African recipe, plated and ready to serve

This Beetroot & Feta Salad is the sort of side I like on a braai table: colourful, simple and full of contrasting flavours. Tender beetroot brings sweetness, feta adds a salty bite, and a lemon-mustard dressing lifts the whole lot. Rocket and toasted pumpkin seeds stop it feeling heavy, without turning it into a shopping-list marathon.

It is especially good alongside Lamb Sosaties, where the lemon cuts through the richness, or Peri-Peri Chicken, where the sweet beetroot balances the chilli. Add a bowl of South African Potato Salad for an easy mix of fresh and creamy sides.

For a relaxed afternoon, cook and dress the beetroot the day before, then add the rocket, feta and seeds just before serving. Keep everything refrigerated at 5°C or below, or in a cooler with plenty of ice packs when travelling. In our summer heat, put out a small platter and replenish it from the fridge: discard salad left out for more than 2 hours, or 1 hour when temperatures exceed 32°C. You will find more table-filling ideas in the Braai Salads collection. — Janine

Tips & Techniques

Choose similar sizes: Beetroot of roughly equal size cooks evenly. If one is ready first, lift it out and let the others finish.
Keep the beetroot intact: Leaving the skins and roots on during cooking helps limit colour loss. Trim and peel once cooked.
Dry the leaves: Wet rocket dilutes the dressing and makes the platter soggy. Pat it dry before assembling.
Keep the feta white: Dress the beetroot separately and scatter the feta over last. Repeated tossing turns the cheese pink.
Plan for cooling: This is a cool salad, not a warm one. Cook the beetroot ahead so it does not wilt the rocket or soften the feta.

Delicious Variations

Use ready-cooked beetroot: Replace the raw beetroot with 650–700 g plain cooked, peeled beetroot. Drain and pat dry; avoid pickled beetroot for the same flavour balance.
Swap the greens: Use 40 g baby spinach instead of rocket for a milder salad, keeping it dry and adding it at the last minute.
Try a different crunch: Replace the pumpkin seeds with 30 g roughly chopped toasted walnuts, provided you are not catering for a nut allergy.
Make it plant-based: Use a firm dairy-free feta alternative and replace the honey with 10 ml maple syrup. Check the seasoning, as dairy-free cheeses vary in saltiness.

Serving Suggestions

With lamb: Serve beside lamb sosaties or chops; the tangy dressing is a useful contrast to the rich meat.
With chicken: Pair with peri-peri chicken or simply seasoned chicken pieces for a fresh, colourful plate.
With boerewors: Add it alongside boerewors and pap, especially when the rest of the meal needs something crisp and bright.
For a braai buffet: Use a wide, shallow platter so guests get beetroot, feta and leaves in each spoonful. Keep a second batch chilled rather than putting everything out at once.

Frequently Asked Questions (FAQs)

Q1: Can I make this beetroot and feta salad the day before?

Yes. Cook, cool and dress the beetroot with the onion up to 24 hours ahead, then refrigerate in a sealed container. Keep the rocket and feta separate, and store the cooled toasted seeds in an airtight container at room temperature. Assemble just before serving.

Q2: How long will leftovers keep?

Refrigerate promptly in a sealed container at 5°C or below and eat within 2 days; the rocket will soften and the feta will turn pink. Discard salad that has been out for more than 2 hours, or more than 1 hour above 32°C. Refrigeration does not make salad safe again after it has stood out too long.

Q3: Can I use bottled or tinned beetroot?

Plain cooked beetroot is the closest substitute: use 650–700 g drained weight. Pickled beetroot also works but makes a sweeter, sharper salad. Drain it well, start with only 15 ml lemon juice and leave out the honey, then taste before adding more.

Q4: How many people does this serve, and can I double it?

It serves 6 alongside meat and one or two other sides, or 4 if it is the only substantial side. Double all the ingredients for 12 side servings. Cook the beetroot in a pot large enough to keep it submerged, and assemble on two platters so one can stay chilled.

Q5: What can I use instead of feta?

Use 150 g soft goat's cheese or a firm dairy-free feta alternative. For a milder option, use drained cottage cheese spooned over just before serving, although the texture will be softer. Taste before adding extra salt.

In Summary

Sweet beetroot, salty feta and a bright lemon dressing make this a dependable side for lamb, chicken or boerewors off the braai. Prepare the beetroot ahead, keep it chilled, and finish with rocket and toasted seeds when the meat is ready.

Recipe