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Kvass fermented beetroot salad

Kvass fermented beetroot salad
4.2 5 ratings
Prep. 15 min
Total 168 h 15 min
4 portions
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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
Calories 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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