This is a delicious winter salad laced with medicinal mushrooms and CBD, a fabulous festive starter or a lovely light lunch.
Preheat the oven to 180 degrees Celsius
Cut the beetroot into quarters and then place them on a baking tray lined with baking paper. Drizzle them
with oil, water and salt and then bake in the hot oven for 30 minutes until cooked through.
Place all of the ingredients in a bowl and mix well then place the mixture onto a lined baking tray and bake in the hot oven for 10-15 minutes until golden. Then take the granola from the oven and allow it to cool.
Whisk all of the ingredients together until smooth and place in the fridge until ready to serve.
Place all of the ingredients into a small food process and process until you have a well-mixed but still chunky mixture. Check for seasoning and set aside.
Place a few spoonful’s of the sauce in a circle onto each plate, followed by the beetroot then gremolata, leaves and granola.