Somewhere between lion sightings, campfire tales, and the eternal mystery of who drank the last Amarula hot chocolate (or polished off the final Zambezi beer), we occasionally remember that leafy greens exist. And, dare we say, they can be downright delicious when dressed up properly. Enter: the Umdingi Bush-Chic Beet Salad.

This isn’t your average “sad lettuce in a bowl” situation. It’s the kind of salad that earns a spot at the camp dining table alongside perfectly grilled meats, pumpkin bread (if the baboons haven’t made off with it), and that extra glass of wine you swore you wouldn’t have.

The Ingredients (serves 4–6 bush explorers):

Everything in this bowl is locally grown and made in Zimbabwe—from the tender spinach and peppery rocket to the earthy beets and creamy cheeses you’ll find at small community dairies. It’s fresh, it’s real, and it’s proof that the soil here gives us more than just good grazing for elephants.

• 2–3 cups fresh spinach

• 2–3 cups rocket (arugula, for our American friends)

• 1 purple or yellow onion, thinly sliced

• 4–5 cooked beets, cooled and cut into chunks

• A generous crumble of local cheese (Danish-style, honey goat, or anything creamy from Zimbabwean hands that know their craft)

• Optional: a small handful of toasted pecans or walnuts for extra crunch

The Dressing:

• ½ cup olive oil

• ½ cup balsamic vinaigrette

• Juice of ½ a lemon

Shake it all together in a jar until it looks like you know what you’re doing.

Assembly:

1. Spread out your greens like a true safari tablescape.

2. Scatter the onions with the dramatic flair of a game ranger pointing out elephants.

3. Drop in those jewel-like beet cubes. (Yes, you will stain your hands; it’s practically a rite of passage.)

4. Finish with a snowfall of cheese crumbles—and, if you fancy, those toasted nuts for a bit of crunch.

5. Serve with the dressing on the side—because no one likes a soggy salad in the bush.

And there you have it: proof that salads can, in fact, be memorable—especially when they’re grown, harvested, and made right here in Zimbabwe.