Kvass fermented beetroot salad

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