Beetroot on kefir
Composition / ingredients
12
Servings:
Cooking method
Boil the eggs. It is advisable to use pickled beets, but you can also use boiled beets.
Grate beetroot on a coarse grater (you can cut it into cubes), cucumber. Put the products in a saucepan and pour kefir. Add mineral water. Cut radishes and add with beetroot, mix. Pour in the vinegar, add salt and pepper to taste. At the very end, season with chopped herbs and boiled eggs, chopped finely or sliced lengthwise for beauty.
Grate beetroot on a coarse grater (you can cut it into cubes), cucumber. Put the products in a saucepan and pour kefir. Add mineral water. Cut radishes and add with beetroot, mix. Pour in the vinegar, add salt and pepper to taste. At the very end, season with chopped herbs and boiled eggs, chopped finely or sliced lengthwise for beauty.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Radish - 20 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Green onion - 19 kcal/100g
- Mineral water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
