Edible Karma recipe : Beetroot with horshradish yogurt, spring onions, toasted pine nuts & dill using @daylesfordfarm organic horseradish

If you have ever experienced one of our Immersion retreats you will know just how delicious and nutritious the food is! Completely plant based, organic where possible, each of the dishes is crafted and created by Plant based private Chef Kelly Mason. We are so excited to include a number of her dish recipes here on our blog so you can bring our retreat food home.

This is the Beetroot and Horseradish topped with toasted pine nuts, seasonal spring onions and fresh dill served on the Lithuania retreat in May 2024. It’s simple and so delicious. Creating using some of Lithuania’s in season and abundant ingredients

Serves 4

Horseradish yogurt

150g coconut yogurt

1 tbsp horseradish paste

1 tbsp lemon juice

Salt to taste

mix all ingredients together in a bowl and place to the side - use this as the base to your final dish

Beetroot

4 medium sized beetroots (cooked & cubed)

1 tbsp good quality olive oil

zest 1/2 lemon

juice 1/2 lemon

1 tsp good quality sea salt

mix all ingredients in a bowl and place to the side - place the dressed beetroot on top of your horseradish yogurt base

To finish

1/4 cup toasted pine nuts

1/4 cup spring onions (chopped)

1 tbsp fresh dill (chopped)

place the horseradish yogurt on a serving plate and top with beetroot. Finish with pine nuts, spring onions and fresh dill.