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