A delicious side dish that can be half prepared in advance.
3 cooked beetroots chopped in chunks
1 teaspoon of olive oil
Chopped parsley
Minced garlic
Black pepper
Salt to taste
Some chilly flakes
Pine nuts
Butter
Preparation
Cut the beetroots in small chunks
Add
chopped parsley
Black pepper and salt
Small cloves of garlic minces
Yogurt
Stir well and when ready to serve toste the pin nuts and once they are brown add the butter and once melted add over the beetroot prep and serve. Ass kore chopped parsley.
From the book Mezze p39
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