Salad with fermented beetroots, forest berries and sheep milk yoghurt foam
1.00 h
4 raciones
Difficulty:
Media
Ingredients
FERMENTED BEETROOTS
1kg peeled beetroots
2-4 cloves garlic
6 black peppercorns
6-8 fennel seeds
1-2 bay leaves
1 tbsp sea salt
750 ml boiled water cooled
SHEEP MILK YOGHURT FOAM
250 gr. sheep milk yoghurt
50 gr. double cream
DRESSING
2 tbsp forest flour honey
2 tbsp organic semi sweet apple juice
2 tbsp organic olive oil or raps oil
1 tbsp crushed roasted pistaachios.
Fermented beetroots:
Cut beetroots in desired shapes and forms. Pace in to clean and dry jars, add garlic, peppercorns, fennel and bay leaves. Make the brine by dissolving salt in water. Pour brine over the beetroots, make sure that all content in jars are covered. Close lids and let sit in room temperature for a few days until foam starts to appear on top. Once foam appears, place jars in cool place and store up to 3 days. Later transfer them to the fridge.
Sheep milk yoghurt foam:
Mix yoghurt with cream without whipping too much. Pour yoghurt mix in to isi whip, use 2 N2O cartridges and shake vigorously. Let it rest for 2 hours.
Dressing:
Just before serving mix blackberries and blueberries wit dressing.
