Gut-Loving Beetroot Salad
Info
Serves: 10 Prep: 20 minutes | Cook: 45 mins
Ingredients
- 900g raw beetroot
- 2 tsp fennel seeds
- 1tsp sea salt
- 2 tbs apple coder vinegar
- 1 tbs extra virgin olive oil
- 1 tsp sea salt
- Good grind black pepper
Yogurt dressing
- 1 150g single serve tub Bio & Me Original yogurt
- ½ garlic clove finely grated
- Zest of 1 lemon
- Small bunch dill roughly chopped
- Small bunch of flatleaf parsley roughly chopped
- 1 tsp sea salt
- Good grind black pepper
- 1 tbs extra virgin olive oil
To serve
- Small handful toasted walnuts
- Extra lemon zest
- Extra dill and flat leaf parsley
Method
1. Pre heat the oven to 180°Fan.
2. Trim the stalks from the beetroot and add the whole beets to a large baking tray, pour in 500ml water and add the fennel seeds and 1 tsp sea salt. Cover tightly with foil and bake for 45-1 1/2 hours depending on the size of the beetroots. If they are small, they may only take 30-40mins if they are very large much longer. When a knife goes through without resistance, they are ready!
3. Remove the beetroot from the oven and allow to cool covered in the foil until you can handle them.
4. Meanwhile, combine all the ingredients for the yogurt dressing in a small bowl and set aside.
5. When you can handle the beetroot (we suggest you wear gloves for this bit!) gently push the skins off the beetroot and discard.
6. Add the beetroot and any juices and fennel seeds from the tray to a large bowl and cut the beetroot into wedges. Add the apple cider vinegar, olive oil, salt and pepper and stir to combine - allow to sit for a few minutes.
7. When you are ready to serve, place the beetroot into a large serving bowl or platter, dollop with the yogurt and top with extra herbs, lemon zest and toasted walnuts. You can stir the yogurt through the beets first then top with the herbs and nuts if preferred.
8. Serve as a side or with flatbreads and salad.
YUM!
PRODUCTS USED IN THIS RECIPE
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