Mamta's Kitchen

Beetroot And Pear Salad

Pear And Beetroot Salad

Douglas Mali

Note from Mamta: We had this delicious salad in summer 2004, when we stayed at the Lunga River Lodge in Kafu National park in Zambia. Their chef Doughlas very kindly wrote down the recipe for me. Serve 2-3


  • 1 large or 200 gm ripe dessert pear

  • 100 gm. boiled beetroot

  • Dressing:

  • 2 tbs. good vinegar

  • 1 tbs. good olive oil

  • 1 tbs. very finely chopped basil (tulsi). If you don't have fresh basil, you can use basil pastes/preparations sold in supermarkets

  • 1/4 tsp. sugar or substitute

  • A sprinkle of rock salt

  • A good sprinkle of freshly ground black pepper

  • A little of crumbed goat cheese or Stilton type of cheese (optional)


  1. Cut pears and boiled beetroots into big chunks and keep in seperate bowls until last minute.

  2. To make dressing, put all dressing ingredients in a jar with a tight lid and shake well to mix. Keep aside.

  3. Just before serving, place beetroot and pear chunks together in a bowl, add dressing and mix. Add cheese and mix if using.

  4. Beetroot should not be added to the pears too soon. Otherwise, its red colour bleeds onto the pears.

  5. Serve with hot bread and other foods.

  6. Also see Salad Selection, Cooking Beetroot, Eating Beetroot.

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