Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 15 minuti |
Ingredients
| 500 g | pre-cooked beets |
| 1 | spoonful of lemon juice |
| q.b. | salt |
| q.b. | pepper |
| q.b. | chives |
| q.b. | extra virgin olive oil |
| 1 | Low-fat White Yogurt Sterilgarda |
| 1 | spoonful of lemon juice |
| half a tablespoon of sweet mustard | |
| 1 | spoonful of mixed seeds |
Preparation
- Remove the beets from their packaging using gloves to avoid staining your hands.
- Peel them if necessary, otherwise if they are already peeled, cut them directly into slices.
- Collect them in a salad bowl.
- Season them with a drizzle of extra virgin olive oil, a pinch of salt, a sprinkling of freshly ground pepper, and a tablespoon of lemon juice.
- Also add a few chive stems chopped into small pieces with a pair of kitchen scissors.
- Mix well and let it simmer for about ten minutes.
- Pour the Sterilgarda Low-Fat Plain Yogurt into a small bowl.
- Season it with a pinch of salt, a few drops of lemon and half a teaspoon of sweet mustard.
- Mix well and refrigerate until ready to use.
- When serving, garnish the salad with the yogurt dressing, a few pieces of chives and a handful of mixed seeds (sunflower, sesame, flax, pumpkin).
Wash the spinach thoroughly, pour it into plenty of boiling salted water and leave it to cook. Drain the spinach, taking care to remove the excess water. ...
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