
Devices & Accessories
Kvass fermented beetroot salad
Prep. 15min
Total 168 h 15min
4 portions
Ingredients
Kvass
-
raw beetroot peeled and cut into wedges (approx. 8 wedges per beetroot - see Tips)500 g
-
water500 g
-
sea salt2 tsp
-
garlic cloves3
-
allspice berries2
-
dried bay leaves2
-
whole black peppercorns10
Dressing
-
fresh dill leaves only2 sprigs
-
natural yoghurt100 g
-
mayonnaise (see Tips)50 g
-
sea salt to taste2 pinches
-
white pepper to taste2 pinches
Salad
-
red onion¼
-
dill cucumbers cut into halves (approx. 50 g)2
-
green apple cored and cut into wedges1
-
extra virgin olive oil10 g
-
fresh dill leaves only, plus extra to garnish2 sprigs
-
dill cucumbers cut into ribbons, to serve
-
fresh dill sprigs, to serve
-
bread of choice, toasted, to serve
Nutrition per 1 portion
Calories
237.6 kcal /
997.9 kJ
Protein
4.7 g
Fat
13.6 g
Carbohydrates
21 g
Fibre
7.2 g
Saturated Fat
2.5 g
Sodium
1323.8 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Gluten free waffle cones
35min
Buckwheat Crispbread
1 h 30min
Gluten-free Date, Apple and Walnut Tea Bread
1 h 30min
Kimchi queso dip
3 h 15min
Fermented beetroot and apple salsa
72 h
Gluten free shortbread
1 h 35min
Prawn tempura with mango salad & spicy chilli dressing
35min
Vanilla and honey toasted muesli
35min
Sweet seeded crackers
1 h 10min
Seed and nut bread
1 h 30min
Falafel crackers
40min
Keto crackers
1 h