Main courses

Fermented red beets with tofu dip

  • 60 minutes
  • moderate
  • Serves 4

Red beets fermented with apple and onion

Peel the red beets and grate or cut into julienne strips. Cut the apple and onion into thin slices or julienne strips. Place in a bowl, add the mustard seeds and mix well. Dissolve the salt in the water. Pack the vegetables into 2 jars (or one large jar) and press down firmly. Fill the jars with the salt brine until the vegetables are covered (if necessary, use fermentation weights).

Cover tightly and let rest for 3-7 days at room temperature. If not using fermentation jars, release a little air every day.      After about 3 days, taste to see if already sour enough, using a clean fork. Once the desired level of sourness has been reached, place the jars in the refrigerator and enjoy the vegetables in an upcoming meal.

Feto dip

Crumble the FETO by hand, combine with the cream cheese and purée with an immersion blender. Add the olive oil and garlic powder. Season to taste with a dash of lemon juice and salt. Continue puréeing until sufficiently creamy. (Please note: The dip will not be completely smooth due to the texture of the FETO.)

Serve with the fermented vegetables.




200 g FETO Natural
2-3 fresh red beets
1 apple
1 red onion
500 ml water
20 g  salt
1 tsp  mustard seeds
100 g  vegan cream cheese
1 tbsp  olive oil
1/2 tsp salt
1/2 tsp  garlic powder
1 dash lemon juice