Name: Fermented Beetroot Slaw
Yield: Makes 1 bowlful for sharing
Ingredients: 3 tablespoons extra virgin olive oil or cold-pressed rapeseed oil; Handful of sunflower seeds; 1 apple, peeled, cored and grated; Salt and white pepper; 3 tablespoons soured cream; 1 tablespoon cider vinegar; 1 carrot, peeled and grated; 1 kg (2 lb 4 oz) leftover fermented beetroot, from Fermented beetroot elixir, grated

Preparation info

Makes
1
bowlful for sharing

Difficulty
Easy

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

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.

Ingredients

1 kg (2 lb 4 oz) leftover fermented beetroot, from Fermented beetroot elixir

Method

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