- 1 boiled beetroot
- 1 ounce of lemon juice
- ½ red onion chopped into brunoise
- 100 ml of natural yogurt
- 3 tablespoons of cream cheese
- 3 boiled eggs
- 1 tablespoon of chives for garnish
- 1 tablespoon of oil
Boil the beet for 20 minutes. Then drain it, remove the skin, and cut it into small cubes.
In a pot, bring the eggs to a boil for 10 minutes. Afterwards,Transfer them to cold water, peel them, and also cut them into cubes.
In a bowl, place the diced beets and add salt and pepper to taste. Add the chopped onion in brunoise, the lemon juice, the chopped eggs, and mix everything together.
In a cup, mix the yogurt with the cream cheese until they blend together and form a thick white sauce. Add it to the beetroot. Stir well and refrigerate until you are ready to serve it.
For the presentation, I recommend serving it on a flat plate so that the volume, textures, and colors of this recipe are better appreciated. Add a touch of green with finely chopped chives and finish with a drizzle of oil, preferably olive oil.
Enjoy your meal!