Beetroot with Yoghurt

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Hello beetroot lovers.

I use a lot of beetroots in my kitchen. I love to use it in my smoothies, salads, and I also slice and roast like potatoes in the oven. Especially pickled beets are amazing. If you want something more crunchy, we can also make raw beet chips.

 

Beetroot is a root vegetable. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. It is very healthy and absolutely delicious.

 

You can make this snack next to your meals. You can spread on toasted bread. Whatever you want.

I hope you like it.

Bon Appetit.

INGREDIENTS

  • 350g beetroot
  • 1 big onion
  • 1 garlic
  • 6 tbsp yogurt or dairy-free yogurt
  • A handful of walnuts (chopped)
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp honey or agave syrup

 

INSTRUCTIONS

1.Roast 1 onion, chopped with 3 tablespoons of olive oil, in a pan.

2.Then peel and grate 350 g of beetroots and add to the pan. Sauté for 4-5 minutes

3.Sprinkle half a teaspoon of salt. Mix together and turn down the heat on.

4.Finely cut 1 clove of garlic and add to the beet.

5.When cooled a little, add 1 tablespoon of agave syrup, yogurt, chopped walnuts and mix together.

6.While serving, you can add a little more chopped walnuts and a little olive oil on the yoghurt beet and make a nice presentation.

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674 comments

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