Beet Goat Yogurt with Mint From the Steamer

For the beet goat yogurt, steam the beets at 100 degrees for about 50 minutes, depending on their size.

Then peel and cut into small cubes. Mix with the yogurt and season with chopped fresh mint, dried mint, salt and pepper.

Leave to infuse in the refrigerator for at least an hour and serve the beetroot-goat yoghurt with fresh mint leaves.

Preparation Tip:

This beet and goat yogurt recipe makes a lovely starter for a balmy summer evening, accompanied by Mediterranean white bread and a glass of light and dry white wine.

Related Recipes:

Cucumber SaladFor the cucumber salad, peel the cucumber (if it is an organic cucumber and fresh you can use it with peel)... Red Beet Soup with Cream (Borscht)First, peel and finely chop the onions and sauté in oil. Cut the beet into small cubes and cook in the... Pea Falafel with Chili Yogurt DipFor the pea falafel with chili yogurt dip, blanch the peas, rinse and dry. Sauté the onions in a little olive... Goulash StewFor the goulash stew, first remove the skin from the onions and cut them into cubes. Heat the oil in a large... Cucumber Salad with Cream and ChiliFor the cucumber salad with cream and chili, remove the seeds from the chili peppers and cut into small cubes... Red Curry of Pork and Bamboo ShootsFirst, cook the paste. Prepare the pork ribs: Place in cold water, boil briefly, rinse and drain. Cut into 1... Potato LoafFor the potato loaf, cook the potatoes, peel and press through the potato press while still hot. Mix with... Beet SoupCut cooked beet into small pieces and boil briefly with soup and some cream. Season with vinegar, caraway and... Nettle RisottoFor the nettle risotto, wash nettle leaves and cut into strips. Sauté the onions in butter, add the nettle... Cocoa CakeFor the cocoa cake, stir sugar and yolks until thick and creamy. Then slowly add oil and water. Continue to...