Kvass fermented beetroot salad

Kvass fermented beetroot salad

4.3 6 ratings

Prep. 15 min

Total 168 h 15 min

4 portions

Ingredients

Kvass

raw beetroot peeled and cut into wedges (approx. 8 wedges per beetroot - see Tips)
500 g
water
500 g
sea salt
2 tsp
garlic cloves
3
allspice berries
2
dried bay leaves
2
whole black peppercorns
10

Dressing

fresh dill leaves only
2 sprigs
natural yoghurt
100 g
mayonnaise (see Tips)
50 g
sea salt to taste
2 pinches
white pepper to taste
2 pinches

Salad

red onion
¼
dill cucumbers cut into halves (approx. 50 g)
2
green apple cored and cut into wedges
1
extra virgin olive oil
10 g
fresh dill leaves only, plus extra to garnish
2 sprigs
dill cucumbers cut into ribbons, to serve
fresh dill sprigs, to serve
bread of choice, toasted, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 1323.8 mg

Protein 4.7 g

Energy 997.9 kJ / 237.6 kcal

Fat 13.6 g

Fibre 7.2 g

Saturated Fat 2.5 g

Carbohydrates 21 g

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