I have used Watercress flower as a garnish in this dish as it is such a versatile flower and can be used in many dishes. This adds a lovely peppery flavour to the sweet, tangy taste of beetroot & apple salad.
By Sanaz Zardosht @sanazzardosht
Beetroot x 2 Apple x 2, cubed 1 orange, juice of half an orange 1 Lemon, juice of half a lemon Balsamic vinegar, 1tsp Parsley, 30g Sumac, tsp Watercress flower (tallerkensmækker), a handful Salt
Wash the beetroot. Take a pot and cover the beetroot in cold water and cook for 2 hours.
Drain and allow it to cool for 20 minutes. Peel the beetroot, cut into bite size pieces.
In a bowl, add the cubed beetroot, the juice of half an orange, lemon, balsamic vinegar, parsley and stir.
Add the juice of orange, lemon, balsamic vinegar & parsley to the cubed beetroot and stir.
Serve the beetroot on a plate and garnish with cubed apple. Drizzle with olive oil, watercress flower.