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).
Start by cleaning the vegetables. Separate the stems from the artichoke heads, trim the base with a knife, then cut off the tips and remove the tougher ...
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