For ➍ 220 g beetroots
200 g cucumbers
20 g spring onions
70 cl kefir
2 tbs parsley leaves
1 tbs fennel leaves
4 eggs
salt & ground black pepper
Bake beetroot in the oven on 180°C for about 1 h. Leave the skin on, it is done when the fork comes in easily.
Hard boil eggs. Finely chop spring onions, parsley and fennel. Peel the cucumber and cut it into tiny cubes. Peel beetroot and pure it in a blender with some kefir, add the rest of the kefir and ingredients.
Season with salt and pepper to taste and serve cold.
Hard boil eggs. Finely chop spring onions, parsley and fennel. Peel the cucumber and cut it into tiny cubes. Peel beetroot and pure it in a blender with some kefir, add the rest of the kefir and ingredients.
Season with salt and pepper to taste and serve cold.
