Summary

Ingredients

• 2 beetroot
• olive oil
• 1 leek
• Balsamic vinegar
• 2 tablespoon horseradish, fresh or in a jar
• salt and pepper
• 1 cup natural yogurt
• Dill, chives or other herbs
• 1 tablespoon pumpkin seeds or sunflower seeds, roasted

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Instructions

1. Peel and roughly grate the beetroot. Sauté in olive oil and deglaze with balsamic vinegar. Put a lid on the pan. After about 10 minutes add the leek cut into rings, fill up with a little vegetable stock if necessary. Stir in the horseradish and let the vegetables stew for another 15-25 minutes, depending on the firmness you want. Season to taste with salt and pepper.
2. Arrange the vegetables on plates and serve with a dollop of natural yoghurt, fresh herbs and the roasted seeds.
3. Delicious side dish that also tastes cold as a salad with vinegar.
4. Tip:
5. A grated apple or pear can also be added for more sweetness.