Olive oil and basil have been staples of the Mediterranean diet for centuries. In this crunchy salad rich in antioxidants, fermented beetroot coated in oil glistens on a bed of crispy red chicory and red lettuce. Chicory contains bitters which will get digestive juices flowing and lettuce provides anti-inflammatory and anti-bacterial properties as well as high levels of vitamin K. Chopped pistachios, pomegranate seeds and beetroot sprouts give some textural interest as well as providing attractive contrasting colours.
Servings:
4
people
Ingredients
- 80 grams Red chicory
- 80 grams Red Batavia or Ruby Red Gem lettuce
- 120 grams fermented beetroot in cubes
- 4 tbsp pomegranate seeds
- 20 pistachio nuts, roasted and chopped
- A good handful of sprouted beetroot
- 40 ml olive oil infused with basil
- 1/2 tsp kvass (liquid from beetroot fermentation)
- salt to taste
Instructions
- Preheat oven to just over 100C and boil about a mugfull of water
- Soak pistachios in the hot water for approx. 1 minute and then remove their skins
- Place the nuts on a metal tray and pop in the oven for 20 mins checking them for crunchiness once they have cooled a bit
- Chop the lettuce and chicory to desired size, considering “forkability”, and mix in a bowl and set aside
- Chop the beetroot into smaller cubes if desired and put in a bowl
- Add the kvass to the oil but mix only lightly so that the two remain separated. This is the time to add salt if required
- Add half the oil to the beets and coat them well
- Roughly chop the pistachios
- Place the salad mixture on the plates, add the beets and top with the nuts, pomegranate seeds and the sprouts.
- Drizzle further oil all over
Notes
Allergens: Nuts
Recipe from Ann Marie Falkman, Natural Chef Graduate
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