Creamy Beetroot Appetizer

1 comment

Very quick recipe, but really tasty! I must say I do not like beetroot, in fact I never buy those already steamed. The other day I was at the market, however, and a lady was selling them fresh, they costed very little and so I wanted to take chance! 😉

200 gr of beetroot (weight steamed)
100 gr of plain soy yogurt
1 clove of garlic
2 heaped tablespoons of parsley
2 tablespoons lemon juice
extra virgin olive oil, to taste

Once steam cooked the beeroots, cut them small pieces and put them in the blender with all other ingredients. Blend at the highest power. Serve with leaves of fresh parsley. Serve on slices of Tuscan bread. It’s a delicacy!

Beetroot prepared this way is really good! Garlic and lemon contrast to its extreme sweetness and a beautiful and delicious creamy dip comes out, to be proposed as a starter. Also, if you do not overdo the oil, it’s really light!
And what about color? A wonder! 😀 But nothing compared to my love…

Chef: Katy from veganBlog

  1. EleonoraNW3 22 June 2011 at 05:53

    Looks so good! If you want to make it fatter… just add tahine, goes well with everything 😉

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