Beetroot pate, a light dip

Starters4 people
1 star2 stars3 stars4 stars5 stars (23 votes)
Loading ...

By Ángela

To not stop pecking, that after the holidays we still have a weekend ahead of us, sign up for this beet dip enriched with yogurt and a low-greased cold cuts. Very healthy and colorful.

Beetroot terrine

Print recipe

If you want to prepare something to snack on, this Beetroot Pate is perfect for dipping over and over again.

Beetroot terrine
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 4
  • Total time:

Ingredients

  • 3 to 4 medium beets
  • 1 Greek yogurt
  • 50 gr. white cheese
  • 3 slices of cold turkey
  • olive oil
  • pepper
  • dill
  • shawl

Preparation

  1. Cook the beetroot in salted water or roast it in the oven (180 degrees, wrapped in aluminum foil for 45-60 minutes) until it is very tender, but always without peeling. When it cools down, peel it and chop it.

  2. Mash the beetroot with a fork, mix it with the yogurt and cheese.

  3. Chop the turkey very well to reduce it to shavings and add it together with the spices to the beetroot cream.

Image: Fast food


Discover other recipes of: Starters, Menus for children

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Roxana said
    ago 10 years

    I made with Roquefort cheese, it came out very rich

    Reply to roxana
    1.    Angela Villarejo said
      ago 10 years

      That's great! :)

      Reply to Ángela Villarejo