Kvass fermented beetroot salad

Kvass fermented beetroot salad

4.2 5 rating

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

Calories 997.9 kJ / 237.6 kcal

Fat 13.6 g

Fibre 7.2 g

Saturated Fat 2.5 g

Carbohydrates 21 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Thermomix creating something incredible 92 Recipes
Australia and New Zealand

You might also like...

Show all

Sichuan pepper and chilli salt squid

30 min

Mixed tomato and labne salad

24 h 20 min

Dukkah

25 min

Rice salad with warm mustard dressing

1 h 40 min

Shredded chicken and sweet potato salad with cranberry dressing

1 h

Quinoa tabouli

12 h 40 min

Mixed grain salad with lemon and honey dressing

55 min

Prawn skagen (Scandinavian prawn toast)

25 min

Baked salmon cheesecake

26 h 35 min

Avocado sorbet (palate cleanser)

10 min

Herby potato salad with crisp topping

50 min

Shredded chicken noodle salad with green miso (Diabetes)

35 min

Show all