Spin the Bottle Beetroot and Cabbage Salad
I’ve recently revisited the joy of playing in the kitchen and this recipe is not only perfect for when you need a burst of colour on a plate, it’s easy on the wallet and good for the gut thanks to the fact that it’s rich in probiotics, vitamins and antioxidants.
SPIN THE BOTTLE BEETROOT AND CABBAGE SALAD
PREP TIME: 15 MINUTES | COOKING TIME: 5 MINUTES | RESTING TIME: OVERNIGHT | SERVES: 4
For the pickled red cabbage wedges
1 red cabbage, cut into 5cm wedges
500ml white spirit vinegar
250ml water
125g white sugar
45ml salt
60ml combination of aromatics, such as bay leaves, chili, juniper berries, fennel seeds, caraway seeds, black peppercorns, cinnamon sticks
1 x 520g Forage and Feast Whole Baby Beetroot
1 x 125ml Forage and Feast Mediterranean Vinaigrette
125ml Forage and Feast Plain Double Cream Yoghurt
125g blackberries, washed
1 plum, washed and sliced
¼ red onion, thinly sliced
15ml black sesame seeds
For the pickled red cabbage wedges
Combine the vinegar, water, sugar and salt to a medium sized pot. Allow to reach simmering stage, leave for about 3-5 minutes.
Once the liquid starts to simmer, turn off the heat and stir, helping to dissolve the sugar and salt. Set aside.
Add the cabbage wedges to a large jar, along with the aromatics.
Pour the hot pickling liquid inside the jar, over the cabbage and aromatics.
Place the lid on top of the jar and seal tight.
Allow the cabbage to pickle overnight.
To assemble the salad
Remove the pickled cabbage from the pickling liquid, draining off any excess liquid, and place on a decorative plate.
Arrange the baby beetroot, sliced plum, sliced red onion and blackberries.
Drop spoonfuls of yoghurt on top of the salad.
Drizzle a generous amount of the vinaigrette over the salad.
Finish the salad by sprinkling the black sesame seeds on top.