Summer Beetroot Salad

Serves 6 as a starter or part of a larger meal

INGREDIENTS

2 bunches of medium purple beetroot

2 bunches of golden beetroot

1 cup red wine vinegar

1/4 cup caster sugar

1 tbsp salt

250g Coco Tribe Natural Coconut Yoghurt

1 tsp mixed spice

1 tsp cinnamon 

1 tsp cumin

zest of 1 orange

1/4 cup extra virgin olive oil

1 tbsp sherry vinegar

1 tbsp pomegranate molasses

1/2 cup pepita seeds, lightly rossted

1/2 cup pine nuts, lightly roasted

1 bulb fennel, finely shaved

1/2 bunch each picked mint

1 tbsp extra virgin olive oil

METHOD

Reserve one of each beetroot. 

Place the others into separate pots for each colour.

Divide the vinegar, salt & sugar between the pots and cover with water. Bring to the boil, turn down and simmer for 45 minutes or until very tender when tested with a small knife. 

Drain and peel by rubbing off the skin. 

Cut the cooked beets into random size pieces and place into a mixing bowl. Dress with the pomegranate molasses, sherry vinegar & olive oil. season with a little salt and pepper.

Combine the yoghurt, spices, orange zest and set aside.

Peel the reserved beetroots and cut into thin matchsticks. Combine with the prepared fennel, picked mint, pine nuts & seeds and mix well. Dress with a little Olive oil and season.

Spoon some spiced yoghurt onto a serving platter. spoon on the dressed beetroots and top with the shaved fennel salad, nuts, seeds and spoon over any left over dressing.

Recipe created in collaboration with Tom Walton.