Beet Hummus

Colourful and healthy beet dip, great alternative to regular hummus. Enjoy!

Prep time : 10 min

Cooking time : 0 min

(Serves 2-4)

Ingredients:

4 medium cooked beets, cubed

2 tablespoon tahini paste

1 garlic clove, minced

4 tablespoons lemon juice

½ teaspoon red paprika

4 tablespoon olive oil plus extra for drizzling

Salt, pepper to taste

Method:

Place all ingredients into blender or food processor and blend until smooth. Adjust seasoning if required. Drizzle with olive oil and serve with bread.

Vinegret Salad

Vinegret is Russian salad consisting of cooked vegetables such as beets, potatoes and carrots and usually served as an appetizer. Classic vinegret salad is dressed with sunflower oil but it could be substitute with mayo.

(Serves 4)

Ingredients:

2 large beets

3 large potatoes

3 medium carrots

3 pickles

1 small onion

Salt, pepper to taste

2-3 tablespoons of sunflower oil

Method:

In a saucepan filled with water put beets, carrots and potatoes; bring it to a boil. Reduce heat and cook vegetables until they are soft.

When ready, drain and set aside to cool.

Peel cooled vegetables and cut into cubes. Chop onion and pickles.

In a bowl, mix all vegetables, season with salt, pepper and add sunflower oil. Transfer to a serving plates and serve.

Super Easy Beetroot Salad

Ingredients:

250 gram cooked beetroot

1 tb spoon mayo

2 tb spoon natural yogurt

1-2 gloves garlic, minced

Salt, pepper

Method:

Combine all ingredients together and that’s all =) Instead of natural yogurt you can use sour cream or crème fraiche.