Namibian Beetroot Salad (Beetslaai)
The Quirky Foodster Team
Ingredients
- Beetroots, boiled, peeled and sliced — 6
- Vinegar — 60 ml (2 fl oz)
- Sugar — 2 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
- Onion, thinly sliced — 1/2 (optional)
Method
- Boil the beetroots whole until tender, about 40–45 minutes, then cool, peel and slice.
- Whisk together the vinegar, sugar, oil, salt and pepper.
- Combine the sliced beetroot with the onion if using in a bowl.
- Pour the dressing over and toss well.
- Let sit for at least 20 minutes before serving to allow the flavours to develop.
Introduction: Sweet, tangy cooked beetroot tossed in a simple vinegar dressing, a colourful, well-loved side dish across Namibian tables.
Cultural Background: Beetroot salad reflects the strong Afrikaner farm-cooking influence found in Namibia, its bright colour and sweet-tangy flavour a familiar sight at braais and family lunches.
Tips: Boil the beetroot whole with the skin on to prevent it bleeding too much colour into the water, then peel once cooled. Let the salad marinate a little longer for the best flavour, even overnight.
Variations: Add a little grated apple for extra sweetness and crunch. Use apple cider vinegar for a slightly different tang.
Storage: Store covered in the refrigerator for up to 4 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can I use pre-cooked beetroot?
A: Yes, pre-cooked vacuum-packed beetroot saves time and works well in this salad.
Q: Is this salad served warm or cold?
A: It's traditionally served cold or at room temperature, especially alongside a braai.
- Beetroots, boiled, peeled and sliced — 6
- Vinegar — 60 ml (2 fl oz)
- Sugar — 2 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
- Onion, thinly sliced — 1/2 (optional)
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