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freshalicious Edition 228 - Oct/Nov 2025
Royal Red Salad
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Serves 6 people  

This is a salad fit for royalty – and super easy to make. 

Beetroot is very healthy; a good source of folic acid needed for strong bones. I love roasting my beetroot rather than boiling or steaming it. It is very easy to do and it intensifies the flavour of the beetroot.  

Ingredients

  • 500g baked beetroot 
  • 1 small red onion, finely sliced 
  • salt 
  • ½ cup pomegranate seeds 
  • 1 tablespoon chopped mint 
  • ½ teaspoon chopped dill 
  • 1 tablespoon olive oil 
  • 1 fresh lemon, juiced 
  • 1 garlic clove, finely chopped 
  • freshly ground black pepper 

Method

Simply wash the fresh beetroot – smaller ones are sweeter. Do not cut off the roots or the leaf ends. Rub with olive oil, sprinkle with salt and bake them on a tray in the oven at 180 ˚C. Test the beetroot after 45 minutes by inserting a testing pin or a knife to feel if they are soft and cooked. Let them cool down, peel and cut into cubes. 

Put the sliced onion in a small glass bowl, sprinkle with salt and let it stand for the hour the beetroot is in the oven. Drain and keep the salty onion juice for the dressing. 

Mix the onion juice with lemon juice and olive oil, then add the chopped garlic to make the dressing. 

Mix the beetroot, pomegranate and herbs plus the dressing. 

Top up with a sprinkle of freshly ground black pepper. 

Recipe By
Sanet Prinsloo

Sanet Prinsloo

Chef

Born a Windhoeker, Sanet obtained her BSc Home Economics degree in Bloemfontein before leaving for the UK on a Working Holiday Visa. There she stumbled into the kitchen of 190 Queensgate in 1992 and has been in the kitchen ever since.

Back in Namibia her entrepreneurial spirit led her to own a coffee shop and a deli, with stints as caterer and as chef at lodges and farms.

In 2000 her life changed completely with the birth of her first son. Two more followed and she started baking from home in 2001 to be able to spend more time with the boys. Today she is still baking and delivers cookies and macarons all over the country.

Community projects:
President of NamChefs (2012 – 2017)
Worldchefs Certified Regional Judge (2014 – present) (SA, Mauritius, Egypt, UAE & Qatar)
Namibia’s Checkers Boerewors competition (2011 – present)
NAU Braai Competition (1999 – present)

“I wanted to become an actress, so now I cook on stage from time to time and I love it!” Sanet Prinsloo