Liver & Gut Health Power Salad
This is the kind of salad that makes you feel alive from the inside out. Packed with roasted beetroot, bitter winter lettuces, sweet Blood Oranges, creamy goat’s cheese and a tangy spoonful of Fermary Classic Beet Kraut, it’s bold, vibrant, and deeply nourishing.
The bitter lettuces help support liver detoxification, while the earthy sweetness of the beets provides fibre and iron — a perfect seasonal combination for colder months. The kraut adds probiotic goodness and rich umami depth, tying everything together in one gut-loving plate.
Serves
2
Prep Time
40 minutes
Classic Beet Kraut
Single Jar (300g)
Ingredients
1 tbsp Fermary Classic Beet KrautA mix of winter lettuces (Pink Radicchio, Castelo Franca, Tardivo, red radicchio — or your seasonal mix)
2 Blood Oranges, peeled and sliced
1 large beetroot, roasted and cut into 4–6 wedges
100g goat’s cheese (or ricotta, blue cheese, or creamy feta)
Handful of walnuts, lightly toasted
Fresh parsley leaves
Extra virgin olive oil
Freshly cracked black pepper
Method
1
Roast the beetroot: Cut the beetroot into wedges and toss with olive oil, salt, and pepper. Roast at 180°C (350°F) for 30–40 minutes until tender and caramelised at the edges.
2
Prepare the lettuce base: Arrange your bitter winter lettuces on a large platter while the beetroot roasts.
3
Assemble the salad: Add the warm roasted beet wedges to the greens, followed by slices of sweet, juicy Blood Orange.
4
Add the creamy + crunchy elements: Crumble goat’s cheese over the salad and scatter toasted walnuts. Add fresh parsley leaves for brightness.
5
Add the kraut: Spoon Fermary Classic Beet Kraut across the salad to bring tang, umami richness, and probiotic goodness.
6
Finish: Drizzle with extra virgin olive oil and finish with plenty of freshly cracked black pepper.
Earthy, sweet, bitter, creamy, and umami - this salad delivers everything. It’s colourful, deeply nourishing and the perfect winter-to-spring bowl for liver and gut support.
