Slow Cooked Beetroot Salad

• 6 medium beetroots, peeled and cut into 2 cm thick wedges
• 125g apple cider vinegar
• 1 tsp Himalayan sea salt
• 50g maple syrup
• Enough water to cover beetroot wedges
• 250g coconut yoghurt
• ½ cup parsley, dill and mint leaves roughly torn

Method:

1. Place beetroot wedges, ACV, salt, maple syrup into a slow cooker and add enough water to cover beetroots.
2. Cook for 4-5 hours or until beetroot are tender.
3. Cool completely before topping with yoghurt, sprinkling with fresh herbs and serving chilled.