Salad can either be a bit monotonous or really mouthwatering. The difference is using interesting ingredients, complementing textures, and an elevated dressing. We show you how with this superb salad, made with oven-roasted beetroot, crispy kale, toasted almonds, creamy feta, juicy ostrich, baby marrow ribbons, and drizzles of red pepper pesto sauce.
Jingle Beetroot & Ostrich Salad
Jingle Beetroot & Ostrich Salad
with red pepper pesto
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Baby Marrow
- Beetroot
- Danish-style Feta
- Free-Range Ostrich Strips
- Honey-Mustard Dressing
- Kale
- Ostrich
- Pesto Princess Red Pepper Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
TOAST-LY NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Beetroot has 5-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
SALAD TOSS
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the baby marrow, the feta, and ½ the nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the juicy Ostrich, the Beetroot and kale. Drizzle over the red pesto sauce. Garnish with the remaining almonds.
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
TOAST-LY NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Beetroot has 5-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
SALAD TOSS
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the baby marrow, the feta, and ½ the nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the juicy Ostrich, the Beetroot and kale. Drizzle over the red pesto sauce. Garnish with the remaining almonds.
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
TOAST-LY NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Beetroot has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
SALAD TOSS
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the baby marrow, the feta, and ½ the nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the juicy Ostrich, the Beetroot and kale. Drizzle over the red pesto sauce. Garnish with the remaining almonds.
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
TOAST-LY NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Beetroot has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
SALAD TOSS
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the baby marrow, the feta, and ½ the nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the juicy Ostrich, the Beetroot and kale. Drizzle over the red pesto sauce. Garnish with the remaining almonds.
Frequently Asked Questions
What is the preparation time for Jingle Beetroot & Ostrich Salad?
The preparation time for Jingle Beetroot & Ostrich Salad with red pepper pesto is between 25 and 40 minutes.
What is the total time required to make Jingle Beetroot & Ostrich Salad with red pepper pesto?
The total time required to make Jingle Beetroot & Ostrich Salad with red pepper pesto is between 40 and 55 minutes.
How many servings does Jingle Beetroot & Ostrich Salad provide?
4 servings
What are the main ingredients in Jingle Beetroot & Ostrich Salad?
Almonds, Baby Marrow, Beetroot, Danish-style Feta, Free-Range Ostrich Strips, Honey-Mustard Dressing, Kale, Ostrich, Pesto Princess Red Pepper Pesto
What is the nutritional information of Jingle Beetroot & Ostrich Salad?
Calories: 652, Carbs: 33 grams, Fat: grams, Protein: 47.2 grams, Sugar: 14.4 grams, Salt: 985 grams
How do I prepare Jingle Beetroot & Ostrich Salad?
OH-SO TASTY OSTRICH: Return the pan to high heat with a drizzle of oil. Sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside. SENSATIONAL SALAD: Plate up the dressed baby marrow salad and top with the juicy ostrich, the beetroot and kale. Drizzle over the red pesto sauce. Garnish with the remaining almonds. ROASTED KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the beetroot has 5-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. CRISPY BEET: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway). TOAST-LY NUTS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SALAD TOSS: In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the baby marrow, the feta, and ½ the nuts. Set aside. RED PESTO SAUCE: Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
What should be prepared from my kitchen to make Jingle Beetroot & Ostrich Salad?
Almonds, Baby Marrow, Beetroot, Danish-style Feta, Free-Range Ostrich Strips, Honey-Mustard Dressing, Kale, Ostrich, Pesto Princess Red Pepper Pesto
How many calories does Jingle Beetroot & Ostrich Salad have?
652 calories
How much fat content does Jingle Beetroot & Ostrich Salad have?
grams
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