4 heads of garlic
6 small raw beetroots
1 small red cabbage (finely chopped)
2 red onions
2 medium chillies
3 spoons of olive oil
1 tbsp Umeboshi plum vinegar
2 tbsp unpasturized apple cider vinegar
pinch of sea salt and pepper (optional)
2 tbsp white and black sesame seeds
Preheat oven at 200 degrees C.
Cut off the top of the garlic heads and see the cloves but do not peel them. Put them in a tray with olive oil. Add the beets cut into pieces and make sure everything is covered with olive oil and then add pepper if you wish. Bake for about 45 minutes, until both garlic heads and beets are tender. You should be getting an amazing smell from the oven!
Whilst the beets cook, chop the cabbage into fine strings and set aside
Cut the onions and place them in a bowl and cover with boiling water for 15 minutes before draining; that will make them nice and tender.
Once the beets and garlic are ready, first remove the garlic and take out the roasted pulp from each clove. Place in a bowl and add olive oil and both apple cider and Umeboshi vinegar and salt and this will be your dressing
Place all other ingredients in a salad dish and cover with the dressing.
Sprinkle with toasted sesame seeds and serve
V / GF