Swazi Salad

For this excellent and easy-to-prep salad, blogger Sasha Martin combines Swaziland's indigenous vegetables such as avocado, lettuce and beets in a vibrant fresh ginger dressing.

  • Active:
  • Total Time:
  • Servings: 6

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Ingredients

  • 3 medium beets (12 ounces), scrubbed
  • 1/4 cup canola oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced peeled fresh ginger
  • Kosher salt
  • Pepper
  • 1 head of romaine lettuce (1 pound), coarsely chopped
  • 3 radishes, thinly sliced
  • 1 Hass avocado, peeled and coarsely chopped
  • 1/4 cup crushed roasted peanuts

How to make this recipe

  1. Preheat the oven to 450°. Wrap the beets in foil 
and place them on a baking sheet. Roast for about 
1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets 
into wedges.
  2. Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.
  3. In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons 
of the dressing. Transfer 
to a bowl. Top with the 
avocado and drizzle with 
the remaining dressing. Scatter the peanuts on top and serve.

Make Ahead

The roasted beets can be refrigerated ?for up to 3 days.

Contributed By Photo © Con Poulos Published May 2015





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