Salads
Beetroot Kvass salad
A toothsome way to make use of the grated pulp from our beetroot, apple and ginger kvass recipe , that might otherwise be discarded. The fermented taste adds an extra depth and savouriness, and a dash of vinegar brings it to life. It is somewhere between a slaw and a condiment. This makes a perfect small plate or starter, plus it has good zero waste credentials. You could even serve a shot glass of the kvass alongside it.
Ingredients
- 400g of leftover grated pulp from beetroot, apple & ginger kvass – see intro for recipe link
- olive oil
- red wine vinegar – to taste
- salt
- ½ garlic clove, crushed into a paste
- small bunch mint, finely chopped
- bunch of parsley, chervil or dill, finely chopped
- 200ml Greek yoghurt
- 2 tbsp capers
- rye-based bread or crackers to serve
Method
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Step 1
Place the grated pulp into a bowl and add 1 tablespoon of olive oil, 1½ tablespoons of vinegar and a pinch of salt. Mix, taste, and tweak to your liking with more vinegar and salt. It is best nice and sharp like a pickle or relish.
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Step 2
In a separate bowl mix the garlic and herbs into the yoghurt with a small pinch of salt. Keeping a few herbs back to garnish with.
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Step 3
You can serve the two things separately, garnished with some capers and herbs, and eaten on bread or crackers in a ratio of your liking, or you can mix everything together first to give it a vivid pink colour.