eCook Meal
Roasted Beet Salad & Pork Schnitzel
with cabbage & mayo
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R64.58
for 4 servings · R16.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cabbage needs 200 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 29% of packR21.47
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Lemon Juice needs 20 mlLemon Juice 500 ml 500 ml at R29.99 · 4% of packR1.20
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Mayo needs 100 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 22% of packR25.27
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Almonds needs 20 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 2% of packR4.64
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Spiced Flour
- Pork Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roasted Beet Salad & Pork Schnitzel?
The preparation time for Roasted Beet Salad & Pork Schnitzel with cabbage & mayo is between 20 and 35 minutes.
What is the total time required to make Roasted Beet Salad & Pork Schnitzel with cabbage & mayo?
The total time required to make Roasted Beet Salad & Pork Schnitzel with cabbage & mayo is between 40 and 55 minutes.
How many servings does Roasted Beet Salad & Pork Schnitzel provide?
4 servings
What are the main ingredients in Roasted Beet Salad & Pork Schnitzel?
Almonds, Beetroot, Cabbage, Lemon Juice, Mayo, Pork Schnitzel (without crumb), Spiced Flour
What is the nutritional information of Roasted Beet Salad & Pork Schnitzel?
Calories: 567, Carbs: 44 grams, Fat: grams, Protein: 39.9 grams, Sugar: 10.5 grams, Salt: 375 grams
How do I prepare Roasted Beet Salad & Pork Schnitzel?
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. 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. CREAMY SLAW & BEETROOT: In a bowl, combine the roasted beets, the shredded cabbage, the mayo, the lemon juice (to taste), and seasoning. 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. 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). SET THE TABLE: Plate up the crumbed schnitzel, and side with the roasted beet salad. Scatter over the toasted almonds. Tuck in!
What should be prepared from my kitchen to make Roasted Beet Salad & Pork Schnitzel?
Almonds, Beetroot, Cabbage, Lemon Juice, Mayo, Pork Schnitzel (without crumb), Spiced Flour
How many calories does Roasted Beet Salad & Pork Schnitzel have?
567 calories
How much fat content does Roasted Beet Salad & Pork Schnitzel have?
grams