Orange & Beetroot Winter braai Salad

Orange & Beetroot Winter braai Salad

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  • 3 medium-sized rainbow carrots, peeled & shredded
  • 2 cup red cabbage, thinly sliced
  • 3 beetroots, cooked, peeled, shredded
  • 1 cup cooked chickpeas, liquid removed
  • 2 tbsp fresh Parsely diced
  • 1/3 cup almond slices, toasted
  • 1/4 cup dried apricots, diced


  • 1/8 cup orange juice
  • 1 tsp orange zest
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 small garlic, finely diced
  • 1 tbsp honey*
  • 1 tsp orange blossom water
  • 1/2 tsp salt


  1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
  2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
  3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
  4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
  5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
  6. Serve alongside a meal or increase the portion size and make it a meal.

Get ingredients for this recipe here!

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