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Ingredients
Kvass
- 500 g raw beetroot, peeled and cut into wedges (approx. 8 wedges per beetroot - see Tips)
- 500 g water
- 2 tsp sea salt
- 3 garlic cloves
- 2 allspice berries
- 2 dried bay leaves
- 10 whole black peppercorns
Dressing
- 2 sprigs fresh dill, leaves only
- 100 g natural yoghurt
- 50 g mayonnaise (see Tips)
- 2 pinches sea salt, to taste
- 2 pinches white pepper, to taste
Salad
- ¼ red onion
- 2 dill cucumbers, cut into halves (approx. 50 g)
- 1 green apple, cored and cut into wedges
- 10 g extra virgin olive oil
- 2 sprigs fresh dill, leaves only, plus extra to garnish
- dill cucumbers, cut into ribbons, to serve
- fresh dill sprigs, to serve
- bread of choice, toasted, to serve
- Nutrition
- per 1 portion
- Calories
- 997.9 kJ / 237.6 kcal
- Protein
- 4.7 g
- Carbohydrates
- 21 g
- Fat
- 13.6 g
- Saturated fat
- 2.5 g
- Fiber
- 7.2 g
- Sodium
- 1323.8 mg
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