Small dip bowl of Beetroot Sauce
  • 2 Beets (400g)
  • 2 Cloves garlic
  • Fresh Dill, Chopped (200g)
  • ½ Cup strained yoghurt
  • 1 tablespoon mayonnaise
  • Salt
  • Boil the beets without peeling,
  • When soft enough after about 30 minutes, take them from the fire, wash and peel.
  • Mash the peeled beets.
  • Mix strained yoghurt, Mayonnaise, Salt, and mashed garlic until combined very well.
  • Then add the beetroot and chopped fresh dill.
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