DINNER IN 60 MINUTES
PANTRY-FRIENDLY
1
Step 1
If using fresh beetroot, trim the leaves (leave 2 cm of stalk) and boil the beets in their skins for 40 to 50 minutes until a knife slides in easily. Cool, then rub off the skins.
DINNER IN 60 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · LUNCH
Beetroot Salad
South African beetroot salad with onion in a sweet-sour vinegar dressing, the classic braai side. Serves 6.
Total time60 min
YieldServes 6
DietVegetarian
Shopping7 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 60 minutes total
2
Step 2
Slice or dice the beetroot and put it in a bowl with the onion.
3
Step 3
Heat the vinegar, water, sugar, salt and pepper, stirring, until the sugar dissolves. Pour over the beetroot.
4
Step 4
Cover and refrigerate for at least two hours before serving.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Wear gloves when peeling beetroot to avoid stained hands.
It keeps for up to five days in a closed jar in the fridge.
Grate the beetroot raw for a crunchier salad with the same dressing.
Good to know
Yes. Drain it well and skip the boiling.
Up to five days covered in the fridge.
It stops the colour and flavour bleeding into the water.
About this recipe
Sweet-sour beetroot salad is on the table at almost every South African braai. Make it a day ahead; it gets better as the beetroot soaks up the dressing.
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