Raw Seaweed and Pickled Beetroot Salad with Cured Salmon

Raw Seaweed and Pickled Beetroot Salad with Cured Salmon
Sea vegetables like brown algae, kelp, wakame and arame are rich in iodine as well as minerals such as zinc, potassium, manganese and iron. Himalayan rock salt is also known for its array of minerals like phosphorus, potassium, zinc magnesium and many more – not just sodium.

Serves 4

Ingredients
For Pickled Beets:
3-4 beetroots, peeled and cubed
½ cup white wine vinegar
1 cup water
1 tsp Himalayan Rock salt
For the dressing;
1 tsp coconut sugar
2 tsp vinegar
2 tsp light soy sauce
2 cloves garlic
1 chilli
For salad;
2 oz dried Kelp (or other sea vegetable)
1 cup raw pickled beetroot
2 fillets cured salmon, divided into 4
2 spring onions, sliced

Method:
1. Pickle the beets. In a small bowl combine white wine vinegar, water
and salt. Put the cubed beetroot in a large glass jar and pour over the liquid. Make sure they are covered. Seal and let them marinate for a few
days in the fridge before eating.

2. Assemble the salad. Rehydrate the seaweed by placing it in a bowl of warm water for around 10 minutes to allow it to swell. Rinse and drain and slice into strips if required.

3. Blend all the dressing ingredients with a hand blender.

4. Mix the kelp, beetroot, spring onion together in a large bowl with the dressing and the divide onto 4 plates.

5. Top with slices of cured salmon and serve.

Source: Mega we care