Devices & Accessories
Kvass fermented beetroot salad
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
-
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
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!
Sign up for free More informationYou might also like...
Show allCrispy smashed potato salad with whipped feta
1 h 35 min
Community fave brown rice salad
55 min
Prawn spring rolls with sweet and sour sauce
1 h 20 min
Mushroom and chicken vol-au-vents
1 h 40 min
Crunchy broccoli salad with speck (TM6)
10 min
Mini chive pikelets with mushrooms
1 h
Prawn and pork pops with turmeric lime sauce
1 h 5 min
Spinach and rocket salad with cream cheese dressing
30 min
Rosemary meat pies
3 h 30 min
Asparagus tart with sour cream pastry
2 h
Melted Brie with basil and lemon pesto
30 min
Mexican corn salad
25 min