FERMENTED BEETROOT AND HORSERADISH RELISH


Grated beetroot and horseradish

A fermented beetroot and horseradish relish is a fantastic addition to any diet this time of the year. The horseradish will open your nasal passages and help the air flow in and the gunk flow out to help ward off those colds. The Beetroots with their high antioxidant properties and high fibre content will feed your gut bacteria nourishing your immune system from within!


500 gram raw beetroot, peeled and grated

50 gram finely grated horseradish

1½ tablespoon balsamic vinegar or pomegranate molasses

¾ tablespoon Himalayan crystal salt or sea salt

½ probiotic capsule-1 capsule or fermented cabbage water about 2 tablespoons


1. Mix the beetroot with the salt and massage for a few minutes until the juices come out.

2. Add all the ingredients, mix and put them in a sterilised Kilner jar.

3. Pres down to ensure all ingredients are submerged under the juices.

4. Leave for 3-5 days, taste as you go along, then refrigerate. The relish will further develop in flavour in the fridge.


Deep purple beetroot and horseradish relish

Fermented Beetroot relish in Kilner jar

Nutritional Therapist

Susan Davis

Dip ION, CNHC, M BANT

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Contact

Susan Davis

Caravan Drove End Cottage

Cripplestyle, Alderholt

Hampshire

SP6 3DU

T: 07866 950685

E: info@susandavisnutrition.co.uk

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