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Ruby Red Salad

Ruby Red Salad

Olive oil and basil have been staples of the Mediterranean diet for centuries. In this crunchy salad rich in antioxidants, fermented beetroot coated in oil glistens on a bed of crispy red chicory and red lettuce. Chicory contains bitters which will get digestive juices flowing and lettuce provides anti-inflammatory and anti-bacterial properties as well as high levels of vitamin K. Chopped pistachios, pomegranate seeds and beetroot sprouts give some textural interest as well as providing attractive contrasting colours.
Servings: 4 people


  • 80 grams Red chicory
  • 80 grams Red Batavia or Ruby Red Gem lettuce
  • 120 grams fermented beetroot in cubes
  • 4 tbsp pomegranate seeds
  • 20 pistachio nuts, roasted and chopped
  • A good handful of sprouted beetroot
  • 40 ml olive oil infused with basil
  • 1/2 tsp kvass (liquid from beetroot fermentation)
  • salt to taste


  • Preheat oven to just over 100C and boil about a mugfull of water
  • Soak pistachios in the hot water for approx. 1 minute and then remove their skins
  • Place the nuts on a metal tray and pop in the oven for 20 mins checking them for crunchiness once they have cooled a bit
  • Chop the lettuce and chicory to desired size, considering “forkability”, and mix in a bowl and set aside
  • Chop the beetroot into smaller cubes if desired and put in a bowl
  • Add the kvass to the oil but mix only lightly so that the two remain separated. This is the time to add salt if required
  • Add half the oil to the beets and coat them well
  • Roughly chop the pistachios
  • Place the salad mixture on the plates, add the beets and top with the nuts, pomegranate seeds and the sprouts.
  • Drizzle further oil all over


Allergens: Nuts

Recipe from Ann Marie Falkman, Natural Chef Graduate

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