Beetroot noodles with vegan yoghurt

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Beetroot noodles with vegan yoghurt

Beetroot noodles with vegan yoghurt – a simple gluten-free vegetarian dish that can be prepared in 20 minutes!

Our Multi Peeler was used to make the noodles.
Ingredients:
  • 1 tablespoon olive oil
  • 1 leek
  • 2 cloves of garlic
  • 2 beetroot tubers
  • ¼ cup water
  • 2-3 spoons vegan yoghurt
  • 1 tablespoon fresh dill
  • Salt
  • Pepper
Preparation:
Cut the beetroot into noodle strips using the Y-blade of the Multi Peeler.
Heat the oil in a large frying pan over medium heat. Add the leek, garlic and beetroot noodles. Simmer for 3-4 minutes until the leeks and garlic are golden and fragrant.
Add water and simmer for 5-6 minutes until the noodles are soft and the water has evaporated.
Then mix in the yoghurt and fresh dill. Season to taste with salt and pepper.
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