Summary

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

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Instructions

1. Boil the beetroot tubers in a saucepan with water for about 2 hours until they have softened.
2. Take the tubers out of the water, rinse under cold water, peel with a knife and grate on the kitchen grater.
3. 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.
4. Place on a serving plate and garnish with the parsley.