Verrine of beetroot with tarragon

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Verrine of beetroot with tarragon

Verrine of beetroot with tarragon






Ingredients
Number of persons
-
6
+

2 cooked beets or 3 small beets (500 g)

1/4 cucumber

1 shallot

2 fjord type yoghurts

Olive oil

White balsamic vinegar

Tarragon

Pepper

Salt




Preparation
TOTAL TIME: 10 MIN
Preparation: 10 min
Step 1
Mix the beets, shallot, cucumber and yoghurt. Season generously with salt, pepper, vinegar and a little olive oil to taste.
Step 2
Decorate with small cucumber sticks and serve chilled.
I add my grain of salt





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