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culinary inspiration


Preparation time:
10 min
Cooking time:
0 min
For 4 people


2 cooked beetroot
1 Bulgarian yoghurt
1 tbsp olive oil
1 tbsp vinegar
4 sprigs of dill
Salt, pepper


If necessary, peel the beetroot. Cut into pieces.
In a blender, puree the beetroot with the olive oil and vinegar. Add salt and pepper.
Blend until smooth and creamy. Add a little water if necessary.
Refrigerate and serve coated with the yoghurt and a sprig of dill.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
129.3 Kcal 4.4 g 11.1 g 6.3 g 3.0 g 0.0 g 2.7 g 167.9 g

The nutritionist's advice:

Beetroot has a high content of antioxidants. Antioxidants protect the organism from free radicals. These molecules, which are created by oxidation, can change the healthy cells in our bodies.