Shredded Beetroot in Thick Yogurt
Serve as a
dip or as an accompaniment to fish
Core recipe
Core recipe
2 cups of 0%
greek yogurt
8 small fresh beetroot
1 large clove of garlic crushed with a pinch of salt
2 tablespooons of lemon juice
salt to taste
8 small fresh beetroot
1 large clove of garlic crushed with a pinch of salt
2 tablespooons of lemon juice
salt to taste
freshly
ground pepper to taste
tsp of canderel
2 tablespoons of fresh mint
Cook the beetroot in boiling salted water 20 –25 minutes until tender. Darin slip off the skins and cut away the root end and stalks. Coarsely grate.
Combine the garlic, lemon juice, salt, and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add canderel if desired. Stir in the chopped mint. Refrigerate for at least an hour until well chilled.
tsp of canderel
2 tablespoons of fresh mint
Cook the beetroot in boiling salted water 20 –25 minutes until tender. Darin slip off the skins and cut away the root end and stalks. Coarsely grate.
Combine the garlic, lemon juice, salt, and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add canderel if desired. Stir in the chopped mint. Refrigerate for at least an hour until well chilled.
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