A spiced crumb-coated pork schnitzel shares a plate with oven-roasted beetroot, tossed together with creamy and zesty cabbage. Finished with a nutty crunch of toasted almonds. It’s the simple things in life that count, Chef!
Roasted Beet Salad & Pork Schnitzel
Roasted Beet Salad & Pork Schnitzel
with cabbage & mayo
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beetroot
- Cabbage
- Lemon Juice
- Mayo
- Pork Schnitzel (without crumb)
- Spiced Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE ALMONDS
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.
SPICY SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. Coat the schnitzel in the spiced flour, dusting off any excess flour.
CRUMB-LICIOUS!
Place a pan over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned and cooked through, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
CREAMY SLAW & BEETROOT
In a bowl, combine the roasted beets, the shredded cabbage, the mayo, the lemon juice (to taste), and seasoning.
SET THE TABLE
Plate up the crumbed schnitzel, and side with the roasted beet salad. Scatter over the toasted almonds. Tuck in!
Beetroot - 200g
Almonds - 5g
Pork Schnitzel (without crumb) - 150g
Spiced Flour - 50ml
Cabbage - 100g
Mayo - 25ml
Lemon Juice - 5ml
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE ALMONDS
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.
SPICY SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. Coat the schnitzel in the spiced flour, dusting off any excess flour.
CRUMB-LICIOUS!
Place a pan over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned and cooked through, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
CREAMY SLAW & BEETROOT
In a bowl, combine the roasted beets, the shredded cabbage, the mayo, the lemon juice (to taste), and seasoning.
SET THE TABLE
Plate up the crumbed schnitzel, and side with the roasted beet salad. Scatter over the toasted almonds. Tuck in!
Beetroot - 400g
Almonds - 10g
Pork Schnitzel (without crumb) - 300g
Spiced Flour - 100ml
Cabbage - 100g
Mayo - 50ml
Lemon Juice - 10ml
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE ALMONDS
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.
SPICY SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. Coat the schnitzel in the spiced flour, dusting off any excess flour.
CRUMB-LICIOUS!
Place a pan over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned and cooked through, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
CREAMY SLAW & BEETROOT
In a bowl, combine the roasted beets, the shredded cabbage, the mayo, the lemon juice (to taste), and seasoning.
SET THE TABLE
Plate up the crumbed schnitzel, and side with the roasted beet salad. Scatter over the toasted almonds. Tuck in!
Beetroot - 600g
Almonds - 15g
Pork Schnitzel (without crumb) - 450g
Spiced Flour - 150ml
Cabbage - 200g
Mayo - 75ml
Lemon Juice - 15ml
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE ALMONDS
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.
SPICY SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. Coat the schnitzel in the spiced flour, dusting off any excess flour.
CRUMB-LICIOUS!
Place a pan over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned and cooked through, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
CREAMY SLAW & BEETROOT
In a bowl, combine the roasted beets, the shredded cabbage, the mayo, the lemon juice (to taste), and seasoning.
SET THE TABLE
Plate up the crumbed schnitzel, and side with the roasted beet salad. Scatter over the toasted almonds. Tuck in!
Beetroot - 800g
Almonds - 20g
Pork Schnitzel (without crumb) - 600g
Spiced Flour - 200ml
Cabbage - 200g
Mayo - 100ml
Lemon Juice - 20ml
Woolies Products in this dish
