Orange & Beetroot Winter braai Salad

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Ingredients

  • 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

SWEET ORANGE DRESSING

  • 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

Directions

  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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Orange & Beetroot Winter braai Salad

For more similar fantastic winter braai salad recipes click here! more recipes…

, ,

Ingredients

  • 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

SWEET ORANGE DRESSING

  • 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

Directions

  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.

Strawberry Balsamic Braai Pasta Salad

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Ingredients

  • 500g. farfalle
  • 1/4 c. balsamic vinegar
  • 1/2 c. Feta, crumbled
  • 2 c. strawberries, quartered
  • 1/2 c. baby spinach
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. almond slivers, toasted, for garnish

Directions

  1. In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain, then transfer to a large serving bowl.
  2. Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer until thickened, about 10 minutes.
  3. To bowl, add feta, strawberries and spinach. Season generously with salt and pepper and toss to combine.
  4. Drizzle with balsamic glaze and garnish with almonds.

Vegan Braai Balsamic Mushrooms Sosaties

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Ingredients:

  • 1/4 c. balsamic vinegar
  • 2 tbsp. low-sodium soy sauce
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • 500g. Portabellini Mushrooms or Button Mushrooms , sliced 1/2″ thick
  • Freshly chopped parsley, for garnish

Directions

  1. In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate for 20 minutes. Presoak wooden skewers in water while mushrooms marinate.
  2. Heat braai to medium-high. Skewer mushrooms and grill for 2 to 3 minutes per side. 
  3. Garnish with parsley before serving.

Asian Vegan Braai Cauliflower Steaks

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Ingredients:

  • 1 large head cauliflower, outer leaves removed, stem trimmed
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. freshly chopped cilantro
  • 1 small shallot, finely diced
  • 1 small clove garlic, minced
  • 1 tbsp. brown sugar
  • 1 tbsp. fish sauce (or soy sauce)
  • 1/2 tsp. crushed red pepper flakes
  • Juice and zest of 1 lime
  • 1/4 c. chopped salted peanuts

Directions

  1. Heat braai to medium. Place cauliflower stem-side down on cutting board and cut into 2cm thick “steaks.”
  2. Rub olive oil all over and season both sides with salt and pepper.
  3. Grill cauliflower 8 minutes per side, covered, until charred and tender.
  4. Meanwhile, in a small bowl, stir together cilantro, shallot, garlic, brown sugar, fish sauce, red pepper flakes, and lime juice and zest.
  5. Transfer grilled cauliflower to platter, spoon over sauce, and sprinkle with peanuts.

Vegan Braai Green Beans

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Ingredients:

  • 700g. green beans, ends trimmed
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. soy sauce
  • 1 tbsp. chili garlic paste
  • 2 tsp. honey
  • Pinch red pepper flakes
  • Kosher salt
  • Sesame seeds, for garnish
  • Thinly sliced green onions, for garnish
  • Roasted peanuts, chopped (optional)

Directions

  1. Preheat grill to medium-high heat. In a large bowl, whisk together oil, soy sauce, chili garlic paste, honey, and red pepper flakes, then add green beans and toss to coat. Season with salt.
  2. Place green beans on braai and cook until charred all over, about 7 minutes total. (If you’re using a grill, lay a thick piece of foil over grates and place green beans on top. Grill as instructed.) 
  3. Garnish with sesame seeds, green onions, and peanuts.

Spicey Cauliflower Braai Sosaties

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Ingredients:

  • 1/2 c. (1 stick) butter, melted
  • 1/2 c. vinegary buffalo hot sauce. (red hot is best)
  • 1 head cauliflower, florets only
  • 4 stalks celery, cut into 1 ½” pieces
  • 1 large yellow bell pepper, cut into 1 ½” pieces
  • 1 large orange bell pepper, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • Blue cheese dressing, for serving

Directions

  1.  In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
  2. Preheat braai to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
  3. Transfer the sosaties to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, begin brushing the skewers with the buffalo mixture.
  4. Cook for an additional 3 to 4 minutes, or until the cauliflower is tender and slightly charred.
  5. Transfer kebabs to a platter, drizzle with blue cheese dressing and serve.

Simple Rocket Winter Braai Salad

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Ingredients

  • 6 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. arugula
  • Shaved Parmesan, for garnish

Directions

  1. Make dressing: In a medium bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
  2. In a large bowl, lightly dress arugula, then top with Parmesan.

Quinoa Winter Braai Salad With Roasted Squash

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Ingredients

  • 1 c. quinoa
  • kosher salt
  • Freshly ground black pepper
  • 1 medium Delicata squash, seeded and thinly sliced into half moons
  • 1 bunch Tuscan kale, thinly sliced and stems removed
  • 1/3 c. pecans, toasted
  • 1/3 c. dried cranberries
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1/3 c. crumbled feta

Directions

  1. Preheat oven to 225°c and cover a baking sheet with aluminum foil.
  2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
  3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
  4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

Healthy Grain Winter braai Salad

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Ingredients

  • 1 c. whole-grain farro or quinoa
  • 2 c. low-sodium vegetable broth
  • 1 1/2 tsp. kosher salt
  • 1 bay leaf
  • 1 Large shallot, very thinly sliced
  • 1/3 c. extra virgin olive oil
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. dijon mustard
  • 2 tsp. honey
  • Freshly ground black pepper
  • 2 c. lightly packed arugula
  • 1 Green apple, chopped
  • 1/2 c. shaved Parmesan
  • 1/4 c. freshly chopped basil
  • 2 tbsp. freshly chopped parsley
  • 1/4 c. toasted pecans, roughly chopped

Directions

  1. In a medium saucepan, combine farro/quinoa, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally until farro is tender and no broth remains about 30 minutes. When quinoa is cooked, transfer to a large bowl to cool.
  2. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
  3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
  4. Assemble salad: combine cooked quinoa, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat. 
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