John Myers
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Natural Yoghurt with Dandelion Served with Beetroot Salad and Jacket Potatoes
The perfect natural yoghurt with dandelion served with beetroot salad and jacket potatoes recipe with a picture and simple step-by-step instructions.
For the beetroot salad
- 1 size Beetroot (beetroot) cooked
- 1 medium sized Onion
- Salt pepper
- Vinegar oil
For the yogurt dip
- 300 g Natural yogurt
- 1 medium sized Onion
- 1 handful Fresh dandelion chopped
- 1 bunch Chopped fresh parsley
- Salt pepper
- ************
- 15 medium sized Potatoes
- I cooked the beetroot the day before. Now peel these thinly and cut into slices on a slicer, place in a bowl, slice the onion, add salt & pepper, vinegar & oil and stir everything together and let it steep.
- Put the yoghurt in a bowl, season with a little salt & pepper, add the chopped onion and the washed and chopped herbs, mix everything well and let it steep for a while.
- Cook the potatoes and peel them hot … good hunger
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