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• 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.
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.