Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 800 g beetroot
- 500 g yourt, turkish cream yourt (10% fat)
- 4 cloves garlic
- 3 tablespoon lemon juice
- 1 bunch parsley, large-leaved
- salt
- 3 teaspoons olive oil, virgin
Print Recipe
Pin Recipe Instructions
- Boil the beetroot tubers in a saucepan with water for about 2 hours until they have softened.
- Take the tubers out of the water, rinse under cold water, peel with a knife and grate on the kitchen grater.
- Put the beetroot rasps in a bowl and let cool. After cooling, add the yoghurt, press in the garlic cloves, round off with salt, olive oil and lemon juice and stir well.
- Place on a serving plate and garnish with the parsley.
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