Castor Chef Maarten Bouckaert

Chef Maarten Bouckaert, who is renowned for its superb simplicity, exquisite taste and attention to aesthetics, has created a series of recipes with our Pur Natur products. Enjoy these delicious dishes.

VRIJMOED185

Star chef Michaël Vrijmoed made a superb recipe with our Pur Natur yogurt Greek style 700g. Discover his pure flavours now.

Peter Goossens kookt Pur Natur

Peter Goossens cooks Pur Natur. Star chef Peter Goossens has created two superb recipes with our new Greek style yogurt Discover the full recipes! Tasty!

Pur Natur recipe by Benoit Dewitte

Benoit Dewitte from the star restaurant Benoit & Bernard Dewitte has created 2 wonderful recipes with our Pur Natur Greek style yogurt. Let yourself be surprised by the unique and pure flavours!

Pur Natur recipe by restaurant de Hermelijn

In the picturesque village of Wannegem-Lede, the charming restaurant De Hermelijn is situated. The chef Jeroen Denis made a really tasteful first course with our Pur Natur Greek style yogurt. Discover his creation!

Pascale Naessens kookt Pur Natur

Pascale Naessens does 'pure' cooking with Pur Natur products. It is no secret that Pascale Naessens, author of the best-selling cookbook 'Pure Enjoyment', is very concerned with pure, healthy cooking. Try it yourself!

Pur Natur recepten van Comte de flandre te Oudenaarde

The chef of the brasserie/restaurant Comte de Flandre on the marketplace of Audenarde has created 2 delicious recipes with several Pur Natur products. Discover them here!

restaurant berto waregem

David Bertolozzi from the star restaurant Berto in Waregem has made 4 recipes with several Pur Natur products.Discover these recipes with surprising combinations and flavours.


Salad of Beetroot and Apple

Een recept van Vrijmoed: rode biet met appel en Pur Natur yoghurt Greek Style

Recipe by Michaël Vrijmoed

 

Een Pur Natur recept van Michaël Vrijmoed

 

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!

vrijmoed rodebiet03

 Photography: Heikki Verdurme

 

Download PDF