To make the fermented beetroots. Wash then grate the beetroots with the skins on. Season generously with salt, then mix well. Using a rolling pin or muddler, bruise the beetroot, massaging the salt into it until the juices begin to run. Taste and adjust the seasoning if necessary, it should taste a little salty and well seasoned, but delicious and perfectly edible. 

Now pack the beetroot into one large or several smaller jars, pushing it down firmly as you go with the pin or muddler. When the jars are full, squash down. The liquid should rise above the beetroot, if it doesn’t add a drop of filtered water and pinch of salt, making sure the liquid is above the beetroot. Place a lid loosely on the jar or jars and leave at room temperature for a minimum of three days. When it begins to bubble and tastes slightly acidic and funky it is ready! At this point you can either continue to ferment at room temperature for months or even a year or put it in the fridge to halt the fermentation.

To make the beetroots, yoghurt, chickpeas and za’atar salad. Spread the yoghurt onto two serving plates with the back of a spoon. Top each plate with half a tin of chickpeas, drizzle with olive oil, add three to four heaped tablespoons of fermented beetroot and some of their juice. Finish with a sprinkle of za’atar to taste and the chopped parsley and stalks. 

Enjoy with optional crudités or and bread.