Ingredients

Method

• 6 large beetroot
• 1 t salt
• 1 large red onion, cut into thin rings
• 250 g Woolworths full-cream plain yeast-free kefir
• 10 g Woolworths multiseed mix
• 10 g mint leaves
For The Mother dressing:
• ½ cup Woolworths The Mother juice
• 3 T extra virgin olive oil
• a pinch low-sodium salt
• black pepper, to taste

Method

Ingredients

1. Place the beetroot in a large saucepan and top with enough cold water to submerge them. Add the salt, then boil for 40 minutes or until a fork pierces them easily. Allow them to cool, then peel; the skin should slide off easily with a gentle rub. Discard the peels and slice the beetroot into 1 cm-thick slices.

2. Whisk all the dressing ingredients and toss with the beetroot and onion. Allow to stand at room temperature for 30 minutes to 1 hour to absorb the dressing.

3. To serve, turn the marinated beetroot and onion onto a serving platter with a rim to catch the dressing. Spoon over the kefir, sprinkle with the seeds and scatter with the mint leaves. Serve immediately.

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Videography: Barry De Villiers
Food assistant: Bianca Jones
Photographs: Shavan Rahim

Kefir is made using a slow fermentation process to develop its authentic character and depth of flavour. It’s made with millions of live bifidobacterium cultures and helps support a balanced digestive system. The dressing uses a Woolies juice that I loved instantly: The Mother, a cold-pressed juice of blueberry, strawberry and apple cider vinegar.

Strawberries are a source of vitamin C and blueberries contain a antioxidants, a substance that prevents or slows down damage to cells by neutralising unstable molecules called free radicals. The seeds in this salad are also a source of fibre.  Phytonutrients are responsible for the vibrant colours found in vegetables such as beetroot and berries, which have protective and antioxidant effects.