Organic Dehydrated Beetroot Crisps Topped with Raw Chopped Beetroot Salad and Fresh Cheese Recipe (Gluten-free)

All ingredients to be sourced organic where possible.

Serves

8

Ingredients

For the dehydrated beets

  • 1 large beetroot, peeled and finely sliced

For the chopped salad

  • 1 large golden beetroot, peeled and roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 1 sharp green apple, cored
  • 2 shallots, peeled and finely chopped
  • Small bunch of dill
  • Juice of 1 lemon
  • Salt and pepper
  • 10ml rapeseed oil
  • 100g fresh cheese

Method

1. Preheat the oven to 110°C. Prepare some baking sheets with baking paper and lie the beetroot discs on them. Dehydrate in the oven until crisp and dry for a few hours.

2. To make the chopped salad, combine the beetroot, carrot, apple and shallots in a food processor. Add the dill, lemon juice and rapeseed oil and season with salt and pepper.

3. Blitz for a couple more seconds, until you have a finely chopped salad. Taste for seasoning.

4. To assemble, place a spoonful of the chopped salad on a dehydrated beetroot crisp. Top with a little of the fresh cheese and garnish with dill.

Recipe created by Rosie Birkett (chef and author of A Lot on Her Plate) to mark the launch of Organic Feed Your Happy Christmas and the Soil Association’s Organic Christmas Marketplace.

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