• 10 beetroot, cooled, peeled and cut into quarters

Dressing

• ½ cup apple cider vinegar
• ½ cup sugar
• 1 cup water
• 2 tbsp grated fresh ginger
• 1 tbsp orange rind
• 2 tbsp lemon juice
• 2 tbsp orange juice

• 2 large beetroots, boiled, peeled and diced
• 1 carrot coarsely grated
• 1 red onion, cut in half and sliced thinly
• 1 stick celery, slice thinly
• 1 tbsp fresh parsley, chopped
• ½ cup alfalfa sprouts

Dressing

• 300 g natural yoghurt or sour cream
• 2 tbsp lemon or lime juice
• 1 tbsp sugar