Festive beet on a festive table
There is no winter feast without beetroots. Even the colour of this veg suggest a festive character, and the sweet taste just marvellous. All hail the beet! This time enriched with crunchy carrots and juicy orange.
You will need (feeds 4 to 6 people):
4 medium beetroots
400 g raw sauerkraut
2 small red onions
4 medium carrots
1 tbsp apple cider vinegar
juice and zest of an orange
about 80 ml olive oil
1. Cook the beetroots (leave the skin on) in plenty of water until a fork goes through easily (about 45 mins). Let them cool down in their cooking liquid. You can rest the beetroots in the fridge overnight (in the liquid).
2. Peel the beetroots and dice them into small cubes. Put them into a mixing bowl.
3. Add the olive oil and mix thoroughly. This will seal the colour.
4. Thinly slice the red onions and add to the beetroot.
5. Gently squeeze out the juice (reserve for your bone broth cup) of the sauerkraut and slightly chop, then add to the bowl.
6. Peel and grate the carrots (on a large hole grater) and add to the salad.
7. Add the juice and zest of the orange. Season with a little apple cider vinegar. Mix thoroughly. Serve, share and enjoy!
Tip: You can add a handful of soaked raisins or sultanas for a touch of sweetness, or activated walnuts gently roasted and coarsely chopped for a bit of extra crunch.
To see the whole New Year's Eve GAPS menu, please follow the link.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.