Appareils et accessoires
Kvass fermented beetroot salad
Prép. 15min
Total 168h 15min
4 portions
Ingrédients
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
Niveau
facile
Infos nut. par 1 portion
Sodium
1323.8 mg
Protides
4.7 g
Calories
997.9 kJ /
237.6 kcal
Lipides
13.6 g
Fibre
7.2 g
Graisses saturées
2.5 g
Glucides
21 g
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92 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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