Kvass fermented beetroot salad

Kvass fermented beetroot salad

4.2 5 ratings

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...

Traditional hommus

25sa 5 dk

Sauerkraut

168sa 35 dk

Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)

4sa 25 dk

Honey semifreddo with warm figs and walnuts (Diabetes)

6sa 15 dk

Coconut and quinoa porridge with toasted almonds

30 dk

Beetroot salad

10 dk

Maca chocolate bark

50 dk

Kimchi

149sa

White bean dip with chimichurri

15 dk

Celery leaf gremolata

5 dk

Oatcakes with Moroccan hommus

50 dk

Plum and raspberry chia puddings

2sa 30 dk