This fresh summer salad works as a delicious main or side to a meat dish. Photo / Babiche Martens

Beetroot & Red Cabbage Salad Recipe

Get the zoodle maker out for this fresh salad sweetened with dates and tossed with feta

Use a zoodle maker to cut the beetroot or simply grate it coarsely. Season with salt and pepper just before serving. Salt draws the water from the vegetables, so salting too early creates unwanted liquid.

Serves 4

2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp maple syrup

2 cups grated fresh beetroot
3 cups shredded red cabbage
½ cup fresh dates, roughly chopped
100g crumbled feta
¼ cup toasted pine nuts

1. To make the dressing, combine the olive oil, lemon juice and maple syrup in a small jar.

2. Into a large bowl place the beetroot, red cabbage, dates and feta.

3. Season with salt and pepper, toss through the dressing and place into a serving bowl. Top with pine nuts.

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New Zealand Herald

New Zealand Herald

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