Labu va Sib: Pickled Beetroot & Apple salad

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


  1. Wash the beetroot. Take a pot and cover the beetroot in cold water and cook for 2 hours. 
  2. Drain and allow it to cool for 20 minutes. Peel the beetroot, cut into bite size pieces.
  3. In a bowl, add the cubed beetroot, the juice of half an orange, lemon, balsamic vinegar, parsley and stir.
  4. Add the juice of orange, lemon, balsamic vinegar & parsley to the cubed beetroot and stir.
  5. Serve the beetroot on a plate and garnish with cubed apple. Drizzle with olive oil, watercress flower.