Preparation

Blanch the beets in boiling water in a small pot for 10 minutes. Cool under running water once they are cooked and peeled.

1. Cut all the vegetables into 1 cm cubes, except for the candied tomatoes.
2. Put all the salad ingredients with the oil and cider vinegar in a large mixing bowl. Gently toss.
3. Combine the yogurt, Kipik hot sauce and maple syrup and mix well in a bowl.
4. Transfer the salad into serving bowls, add a spoonful of the yogurt sauce and garnish with a few broken bread chips and pea sprouts.