Cooked beet is one of those products that show that. List is sold to use, it is economical, saves a lot of time in the kitchen and allows you to enjoy all its flavor to put the countertop made a. It is a very comfortable ally to prepare, or, of those who do not last a sigh in the stomach, perfect for fast and light recipes, especially in summer, when we look for refreshing dishes that do not have us enslaved to the stoves.
He, in turn, has a very interesting texture -less aqueous that, for example, -and a fresh but neutral flavor. Today we mix it with yogurt, if you want a 100% vegetable option, you just have to replace it with a plant alternative – soy or sugar -free coconut – or silky tofu and you will have a vegan cream so rich that no one will miss the dairy. Why can the amount of liquid go between half a liter and one whole? To adapt it to how you prefer to take it: if you want to drink it in a cup, put more liquid; If you want it to drink with a spoon, leave it with a little more body.
You can finish it with all the ingredients that your imagination or your cupboard allow you: toasted pipes, nuts, hazelnuts, fresh outbreaks, chopped aromatic, one or a bit of crumbled feta cheese, more yogurt, or: play with textures and contrasts is the key for each tablespoon to be a small festival.
Time: 10 minutes
Difficulty: Open the beet bag without staining
Ingredients
For 6 people
- 500 g of cooked beet
- 3 medium zucchini (about 600 g)
- 375 g of natural yogurt (3 yogurts)
- Between
- 500 ml and 1 l of vegetable broth or cold water
- 1 small garlic clove
- 3 or 4 tablespoons of extra virgin olive oil
- Jerez vinegar to taste
- Newly ground salt and black pepper
- Chives or scallions, cooked egg, pickles, anchovies, fresh crossed cheese, more yogurt, nuts or picostestes to serve
Instructions
Remove the tips from the zucchini and chop them.
Add the cooked beet, zucchini, yogurt, peeled and chopped garlic, vinegar, salt, pepper and a part of the water to the blender glass.
Crush until you get a thin and silky cream, adding broth or water until you get the desired texture. Add the oil in thread to emulsify.
Salpimentar to taste, crush again, try, adjust as a seasoning and crush again.
Refrigerate at least two hours – one day to another is perfect – to serve cold, with accompaniments above that they give a crunchy, fresh or creamy touch.
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