Beetroot cream with feta cheese
It has a high vitamin and mineral content including vitamins C and B, calcium, potassium, phosphorus, and iron which is particularly valuable in winter. Beetroot keeps very well, whether pickled or whole. Its iron content is highly bioavailable, making it especially recommended for those with anaemia. It can cause constipation, so those prone to it should consume it in moderation.
Ingredients for 4 servings
Ingredients per serving
- 8 slices of gluten-free Abonett quinoa extruded bread
- 1 medium beetroot
- 150 g feta cheese
- 1 small red onion
- 200 ml sour cream (or plain yoghurt)
- 1 clove of garlic
- 1 tsp caraway seeds
Preparation
Cook the beetroot in its skin or steam until tender, then grate using a fine grater. Mash the feta with a fork and mix with the yoghurt. Grate the onion and add to the beetroot. Combine the beetroot with the feta yoghurt and season with a little caraway.
1 slice of extruded bread contains 16 kcal.
If you follow this recipe, you will consume 200 calories. This is the calorie count per serving, per person.
