Updated: Mar 25, 2020
If you are looking a fulfilling and tasty salad to accompany your barbeque or 'braai' (as they use in South Africa), then this is a salad to make. It's easy, it's healthy and it's tasty. I must have made it hundreds of times and shared the recipe with many friends around the world. I can't remember from where did I get the original recipe for this salad myself as it's many years I have made it. But as I rarely use recipes when cooking and use them mainly for inspiration, this salad has also received its modifications over the years.
Quantity of ingredients depends on the number of people, but I have seen that if you want to make a salad for 4-6 people, below is what you need
This serving plate is a memory of my dear grandmother Vilma
1 big or two smaller sweet potatoes
1 big or two smaller beetroots
1 bag of rocket salad
1 goat cheese you can crumble
2 gloves of garlic
Grainy Dijon mustard
Lemon or white wine vinegar
Heat the oven to 185C (365F). I use rotitherm function on my oven.
Peel and cut sweet potatoes and beetroot into triangular form. Lay them out on the pan separated and mix them on the pan with olive oil and 1 crushed garlic clove. Don't mix them together as the beetroot stains the sweet potato and then it won't look visually as beautiful on the plate when served. Bake in the oven for 35-40 minutes until they are nice a crispy.
Make the salad dressing after you have put the vegetables in the oven to bake.
The quantity of the dressing depends how juicy you want the salad to be. I use around 4 table-spoons of olive oil, 1 table spoon of Dijon mustard, 1 teaspoon of honey, 1 crushed garlic and one table spoon of white wine vinegar. Mix all the ingredients together and set aside.
Toast 3-4 table spoons of pumpkin seeds on the pan to release the flavour.
Then take a big serving plate. Wash the rocket (and dry it). Lay the rocket leaves on the plate.
Once the vegetables are ready and cooled down, sprinkle them on the rocket so the beetroot and sweet potato are mixed on the salad. Then crumble goats cheese on top of the vegetables. Then sprinkle pumpkin seeds on top of the goats cheese and finally pour from spoon the salad dressing evenly over the salad.
And then it's ready to serve and enjoy :).