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

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

Preparation

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

Ingredients

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

Preparation

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

Ingredients

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

Preparation

Whisk together all ingredients.

Marinated mustard seed

Preparation

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.

Enjoy!