veggies & sides
BEETROOT, FETA & MIXED NUT SALAD WITH HONEY MUSTARD
Dressing
By Jandré Coetzee-Blom @ deliciously _ lia
Works as a light meal, a side dish, or a wine-farm lunch plate.
Serves 2 – 3
What You’ ll Need
• ●2 cups baby spinach
• ●1 cup rocket
• ●2 medium beetroots, roasted & cut into wedges
• ●80 – 100g feta, crumbled
• ●¼ cup mixed nuts, lightly toasted & roughly chopped
• ●2 tablespoons pumpkin seeds, toasted
• ●handful of micro herbs or baby leaves for finishing, optional
For the honey mustard dressing
• ●3 tablespoons olive oil
• ●1 tablespoon apple cider vinegar or white wine vinegar
• ●1 teaspoon Dijon mustard
• ●1 teaspoon honey
• ●salt & freshly ground black pepper, to taste
Let’ s Make
1. For the honey mustard dressing, whisk the olive oil, vinegar, mustard, honey, salt, and pepper until emulsified. Taste and adjust the balance if needed. 2. Arrange the spinach and rocket in a serving bowl or platter. 3. Scatter the roasted beetroot over the leaves. 4. Sprinkle over the mixed nuts and pumpkin seeds. 5. Crumble the feta evenly across the salad. 6. Drizzle the dressing over just before serving, then gently toss to coat. 7. Finish with micro herbs or extra rocket, if using.
58 | Spring 2026 • essentialflavours. co. za