1bowlful for sharing
By Zuza Zak
Thinking it would be a grave shame to waste the beetroot left after making fermented beetroot elixir, I came up with this slaw — it tastes best when left overnight for the flavour to develop.
In a screw-top jar, make the vinaigrette by combining the oil with the vinegar and soured cream. Season well with salt and pepper, then shake well to emulsify.
Place the grated beetroot, carrot and apple in a bowl and pour over the vinaigrette. Mix well and chill in the fridge for at least a couple of hours (or overnight).
Just before serving, toast the sunflower seeds in a dry