Ingredients

Beetroot, scrubbed and unpeeled

2 tbsp

Olive Oil

1/2 tsp

Himalayan Salt

a handful of each

Rocket, Baby spinach, Lambs Lettuce

Radish, Finely sliced

50g

Hazelnuts, roasted and skins removed and roughly chopped

For the Kefir Dressing

2 tbsp

milk kefir

2 tbsp

Hazelnut Oil

1 tbsp

Creamed Horseradish

1 tbsp

Cider Vinegar

1 tbsp

raw honey

1/2 tsp

Steenbergs organic perfect salt

Beetroot and hazelnut salad with Hazlenut Kefir Dressing, this recipe comes from the wonderful Gourmet Glow.: " Trying to boost the gut health of the family. This delicious salad is perfect for autumn, perfectly seasoned with Steenbergs Organic Perfect Salt used in my hazelnut kefir dressing."

Method

Preheat oven 180C. Drizzle the beetroot in olive oil, sprinkle with Himalayan salt and wrap tightly in foil.
Roast for 40 minutes or until just tender to a knife. Leave to cool.
For the dressing, measure all the ingredients into a kilner jar and shake vigorously until emulsified. Set aside.
Chop the beetroot into wedges, no need to peel if the skins are not too tough. Place the leaves in a bowl and lightly drizzle with 3 Tbsp dressing. Mix thoroughly.
Just before serving, tumble the beets into the bowl with the dressed leaves and add ¾ of the hazelnuts and radish.
Lift into a fresh bowl and drizzle with a little extra dressing. Sprinkle over the remaining nuts and radish and serve immediately.