Kvass fermented beetroot salad
TM6 TM5 TM31

Kvass fermented beetroot salad

5.0 (3 ratings)

Ingredients

Kvass

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

Dressing

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

Salad

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

Nutrition
per 1 portion
Calories
997.9 kJ / 237.6 kcal
Protein
4.7 g
Carbohydrates
21 g
Fat
13.6 g
Saturated Fat
2.5 g
Fibre
7.2 g
Sodium
1323.8 mg

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