Fermented & pickled beetroot salad with salsa verde (Vegan)

Fermented & pickled beetroot salad with salsa verde (Vegan)

Serves 2 

Prep time: 25 minutes, plus 7- 14 days for fermentation

Cooking time: 45-90 minutes


400g grated black beetroot

2 candy beetroot

2 golden beetroot

1 punnet of blackberries

Peel and juice of 1 orange

80g sugar

1 star anise

1/4tsp cinnamon

1/2tsp coriander seeds

1 pinch ground cloves

1 bay leaf

80ml of white wine vinegar

1 ½ tsp (8g) Suölo® Reduced Sodium Sea Salt


For the Salsa Verde

1 shallot

1 bunch of basil

1 bunch of chervil

2tbsp of sherry vinegar (white wine vinegar will also work well)

2 cloves of garlic

200ml of olive oil

40g capers, drained and roughly chopped



  1. Grate the black beetroot and add salt (2g of Suölo® Reduced Sodium Sea Salt per 100g of beetroot or 2% w/w).
  2. Place in a jar or container with a weight on top (you can use a ziplock bag with water in it pushed down into the container as a weight)
  3. Allow to ferment for 7-14 days. The ferment should be completely covered with its own fluid by the time it’s finished fermenting.  To ensure a successful fermentation make sure the solid beetroot is below the liquid line as much as possible throughout the process.  Push it down below the line with a spoon or other utensil if the bag of water or other weight isn’t doing the trick.  
  4. When the ferment is ready empty into a pan and add the peel and juice of 1 orange, sugar, star anise, cinnamon, coriander seeds, ground cloves a bay leaf and white wine vinegar.
  5. Heat and allow to reduce until the liquid starts to look like a syrup and allow to cool in the fridge.
  6. Heat the oven to 180°C/160°C Fan/Gas 4
  7. Place the candy and golden beetroots and place in foil with a drizzle of oil and a sprinkle of Suölo® Reduced Sodium Sea Salt and put in the oven.  Bake the beetroot until you can put a knife through the beetroot.  
  8. Cut the beetroot into rough chunks and keep in separate containers until needed
  9. For the salsa verde finely chop the shallots, capers , garlic and herbs
  10. Mix all the ingredients together to create a salsa verde.
  11. To serve place the beetroot on the plate with roasted beetroots on top and halved blackberries and then drizzle the salsa verde over the top.

Chefs Tips

  • A dash of Kirsch works well with the golden and candy beetroot mixture.
  • The roasting time for the beetroot can vary depending on the size of the beetroot but usually between 45- 90 minutes.
  • You can use a food processor to prepare the shallots, capers and garlic for the salsa verde.
  • If you freeze some of the fermented beetroot you can use it as a “starter” for next time you want to ferment and reduce the fermentation time down to a few days!

Download the recipe here!

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