Fermented beetroot with tofu dip
Beetroot with apples and onions and a tofu dip.
Servings: 4 Portions
Ingredients
Fermented beetroot
- 2-3 fresh beetroot
- 1 apple
- 1 red onion
- 500 ml (2 1/8 cups) water
- 4 Tsp salt
- 1 Tsp mustard seeds
Feto-Dip
- 200 g (7 oz.) Taifun Feto
- 100 g (3.5 oz.) vegan cream cheese
- 1 Tbsp olive oil
- 1/2 Tsp salt
- 1/2 Tsp garlic powder
- Squirt of lemon juice
Instructions
Fermented beetroot
- Peel the beetroot and cut them in stripes or grate them
- Cut the apple and onions in fine slices or stripes and put everything in a bowl, add the mustard seeds and mix well
- Dissolve the salt in water
- 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)
- 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
- After approx. 3 days try the vegetables with a fork and see if they are already sour enough for your taste
- 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
- 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
- Add oil and vegetables as well as a squirt of lemon juice and season with salt
- Mix until creamy enough (Be aware: the dip is not completely smooth due to the texture of the feto but retains a fine texture)
- Serve with the fermented vegetables, kale and caramelized walnuts. Dukkah also goes well with it