Raw beetroot salad
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2 fresh beetroot
2 tbsp olive oil
1 tbsp balsamic vinegar
1 clove garlic
Slice the peeled beetroot in paper-thin slices.
Mix olive oil, balsamico vinegar, salt and garlic.
Drissle the dressing over the sliced beetroot and mix gently.
Add plenty of chopped fresh parsley.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.