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Salad of Beetroot and Apple with Pur Natur Greek-Style Yoghurt

Recipe by Michaël Vrijmoed

Salt-baked beetroot

For the salt crust
  • 1 handful plain flour
  • approx. 4 tbsp water
  • 1 handful coarse salt
Preparing the salt crust

Combine the flour, water and a handful of coarse salt into a homogenous dough.

For the beetroots
  • 3 beetroots
  • 1 tbsp olive oil
  • 1 tsp Merlot red wine vinegar
  • Fleur de sel

Cover the beetroots in a layer of salt crust dough and bake in a 200°C oven for 2 hours. Allow to cool and remove crust. Cut the beetroot into equal pieces and flavour with olive oil, red wine vinegar and a pinch of fleur de sel.


Beetroot-apple juice

  • 4 Granny Smith apples
  • 4 beetroots
  • a few drops of Merlot red wine vinegar

Peel and juice beetroot, reduce liquid by approx. half and allow to cool. Juice the apples. Combine 1/3 of the beet juice with 2/3 apple juice. Finish with a few drops of red wine vinegar.


Horseradish mayonnaise

  • 3 tbsp Pur Natur Greek-style yoghurt 700g
  • dash of horseradish puree
  • 3 tbsp mayonnaise

Whisk together all ingredients.


Marinated mustard seed


Simmer dry mustard seeds in 3x the amount of water until cooked. Allow to soak in water for 3 hours. Sieve and finish with sushi vinegar.


To serve

Arrange the beetroot pieces and Granny Smith apple slices on a deep plate. Pour over the beetroot-apple juice and garnish with the horseradish mayonnaise, marinated mustard seed and a bit of coriander.