Roast Beetroot Salad with Fennel, Salted Bok Choy and Garlic Cream

Roast Beetroot Salad with Fennel, Salted Bok Choy and Garlic Cream presented on a bed of ruby sauerkraut, displayed on black slate on a natural timber board. The dish is garnished with fresh fennel fronds, seeds and glossy olive oil, and looks delicous.

Roast Beetroot Salad with Fennel, Salted Bok Choy and Garlic Cream

by Chef Linz Hart-MacDiarmid

A tasty salad for any occasion, whether you’re looking for a healthy dinner, something to put in a lunchbox or need a great dish to entertain family and friends with, this combo of tangy beetroot and probiotic garlic is a winner all around.


Serves 2

  • 4 small beetroot, cut into wedges
  • Extra virgin olive oil
  • Flaky sea salt
  • 2 tsp fennel seeds (replace with finely chopped fresh fennel for AIP)
  • 4 small bok choy, finely shredded
  • 2 cloves K4 Cultured Garlic (Finely slice 1 of these cloves into thin slivers)
  • Crushed black pepper (omit for AIP)
  • 1 fresh lemon
  • 1 cup sour coconut yoghurt (no sugar) or sour greek yoghurt


  1. In a roasting pan, drizzle the beetroot wedges with olive oil, toss through some flaky sea salt and a generous spoonful of fennel seeds (or fresh fennel for AIP) then lightly roast.
  1. Take the finely shredded bok choy and rinse under cold water. Once dried, plate the box chop and scatter a few slivers of the K4 Cultured Garlic through the leaves, followed by lots of ground pepper (omit for AIP) and a big squeeze of lemon. Finish by sprinkling 1 tspn of flaky sea salt over the top.
  1. Using the flat of a large knife, crush the remaining clove of cultured garlic until it forms a nice smooth paste. Spoon the garlic paste through a small cup of the drained yoghurt of your choice. Add salt to taste.
  1. Pile the warm beets onto the bed of bok choy and add a fat dob of the garlic cream.


‘Probiotic’ and ‘Gourmet’ are two words that you don’t normally find in the same sentence, but it’s a pretty impressive combination. What’s even better is that you’ll be able to whip this up for a quick tasty dinner, prep the night before to take to work with you the next day or wow your family and friends with this show-stopping salad that is super healthy and deliciously AIP.  Tangy beetroot, creamy coconut yoghurt, and complex cultured garlic is a wonderful combination to cleanse the palate, making this salad a great starter course, if you going all fancy and having a dinner party with multiple courses, go you!

Beetroot is a wonderful veggie to pair with cultured foods because it is rich in fibre, meaning that it can aid digestion and bowel function, as well as lowering cholesterol.

To get the best from this particular recipe make sure the beetroots you use are in good condition. Fresh beetroots should still have their greens and preferably intact, without any signs of spoiling. You want the root to be firm, nice and smooth with a beautiful purple-red colour. If you keep the greens on your nice fresh beetroots they can stay in the fridge for around four days, but they cannot be frozen very well as they go soft and soggy when thawed back out, not great for roasting.

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