My beautiful friend Dagmara also knows what to do in the kitchen. Just the other day she invited me for lunch and made this tasty starter. Since then I have been eating this dish at home - for lunch and dinner. Yummy! I've added lemon zest and pumpkin oil to the recipe (forgive me). A perfect starter to kick start a dinner party.
Beetroot (four ppl)
4 pre-cooked beetroots
300 grams goat yogurt
2-3 tbs raw tahini
A handful of parsley
zest from 1 lemon
Juice from half a lemon
salt
To serve:
60 grams rosted pine nuts
Pumpkin oil
1. Chop the parsley finely. Add goat yogurt, tahini, zest and the lemon juice. Mix well and season with salt.
2. Slice the beetroot. Put on a serving dish in a circle and add the mix on top. Sprinkle over rosted pine nuts and carefully drop pumpkin oil around.
Enjoy!
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