Fermented beetroot with tofu dip

<strong>Fermented beetroot</strong>:

• 2-3 fresh beetroot
• 1apple
• 1red onion
• 500 ml (2 1/8 cups) water
• 4Tspsalt
• 1Tspmustard seeds

Feto-Dip:

• 200g (7 oz.) <a href="https://www.taifun-tofu.de/de/feto-natur">Taifun Feto </a>
• 100 g (3.5 oz.) vegan cream cheese
• 1Tbspolive oil 
• 1/2 Tspsalt
• 1/2Tspgarlic powder
• Squirt of lemon juice

<strong>Fermented beetroot</strong>

1. Peel the beetroot and cut them in stripes or grate them
2. Cut the apple and onions in fine slices or stripes and put everything in a bowl, add the mustard seeds and mix well
3. Dissolve the salt in water
4. Split the vegetables into 2 jars (or one large one) and press them inside a little. Fill them up with the water salt mixture until fully covered (add weights if necessary)
5. Close them well and place them aside at room temperature for 3–7 days. If you don’t have special fermentation jars, let some air out every day
6. After approx. 3 days try the vegetables with a fork and see if they are already sour enough for your taste
7. When the desired degree of acidity is reached (for me after about 1 week), you can place the jars in the refrigerator and enjoy the vegetables

Feto-Dip

1. Crumble the Taifun Feto a little with your hands, put it in a food processor along with the cream cheese (or with a hand blender) and mix well
2. Add oil and vegetables as well as a squirt of lemon juice and season with salt
3. Mix until creamy enough (Be aware: the dip is not completely smooth due to the texture of the feto but retains a fine texture)
4. Serve with the fermented vegetables, kale and caramelized walnuts. Dukkah also goes well with it