4 Easy Ways to Use Fermented Beets After Straining Kvass

I am very happy to share with you my simple and delicious ideas on how to use the fermented beets leftover after straining the kvass ( fermented beet juice ). You don't have to be very particular with the amount of ingredients as this is meant to inspire you to explore new flavours and possibilities. For those of you who do not feel very comfortable with improvising here are the ingredients:
PINK HUMMUS ( chickpea spread ):
3 cups cooked and drained chickpeas ( garbanzo beans )
Garlic ( 2-6 cloves depending how much you love garlic )
1/3 cup Tahini ( sesame seed paste )
zest from 1 lemon
juice from 2 lemons
1 tsp ground cumin seeds ( optional )
pinch of good salt ( Himalayan or grey. sea salt ) - add more if needed
a generous drizzle of good quality Extra Virgin Olive Oil ( EVOO )
about 3/4 cup of fermented beets ( plus some of the fermented garlic )
Garnish with some EVOO, roasted sunflower seeds or pistachios or other nuts
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SALAD:
1 small head red cabbage
1 cup shredded fermented beets and garlic
nice handful of parsley, cilantro , dill ( chopped )
Dressing: fresh garlic ( 3-4 cloves), zest + juice from 1 lemon, 1 tsp grainy mustard, 1 tsp raw honey, about 1/4 cup Extra virgin Olive Oil
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BEET INFUSED BROTH:
4 cups homemade stock of your choice ( vegetable, chicken , mushroom )
1 cup shredded fermented beets
1/2 - 1 cup shredded raw red beets
salt, pepper to taste
4-6 cloves garlic
Link to video on how to make the fermented beet kvass:
• Easy and delicious fer...
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With love xx B

[@Nulife23]

This is awesome to see! I made a batch of beet Navas and I was wondering what I could do with the beet chunks! Thanks so much!

[@MakeLifeWholesome]

That's wonderful! I am so happy that you found the video helpful. Thank you so much for commenting and all best to you :)