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.
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“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
Ingredients
- 6 medium beetroots
- 1 large butternut
- 1 tbsp olive oil
- 1 tbsp Rozendal vinegar
- Salt and ground black pepper
- 1 packet crunchy lettuce (washed) iceberg, cos or baby gem
- 2 avocados sliced
- 1 red onion finely sliced
- 1 packet walnuts
Green Herb Yoghurt Dressing
- 3 tbsp olive oil
- ½ lemon juice
- 2 tbsp Rozendal vinegar
- 1 small clove garlic
- 1 cup plain coconut yoghurt
- Handful tarragon leaves
- Handful fresh dill
- Handful parsley
- A few drops Tabasco sauce
Instructions
Roasting the Vegetables
- Prepare 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 Beetroot
- Place 3 roasted beetroots into a food processor with olive oil and vinegar. Purée until smooth, then season to taste.
Preparing the Dressing and Walnuts
- Blitz the dressing ingredients in a blender until smooth and season.
- Dry-toast the nuts in a pan and chop roughly.
Assembling the Salad
- Spread 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.
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