Mix apple cider vinegar and maple syrup together. In a glass container, marinate the beetroot cubes in the mixture in the fridge overnight.
When ready to serve, cut cucumber into cubes and place on top of a marinated diced beetroot.
Add a small bunch of herb, season with a pinch of Himalayan and kelp salt and secure with serving stick.
Thanks to Rachel Mar for this recipe.
- 2-3 medium beetroot, peeled and diced into cubes
- ½ C apple cider vinegar
- 2 Tbsp maple syrup, coconut or agave nectar
- ½ medium cucumber, peeled and diced into cubes
- Small bunch of dill or other favorable herb
- Pinch of Himalayan salt
- Pinch of kelp salt