Light recipes, Main courses

Beetroot cream with yogurt and Balsamic Vinegar of Modena PGI

Ingredients (for 8/10 pieces)

250g cooked red beetroot

½ l vegetable stock

1 medium size leek

Italian extra virgin olive oil


Greek yogurt

Balsamic Vinegar of Modena PGI


Author: Monica Bergomi

Wash the leek, remove the green part, which can be used for other preparations, cut in thin rings and sweat it with little oil. Add half of the stock and the beetroot cut in dices, save some aside to be used as plate decoration. Cook everything for 8/10 minutes. Using a blender, reduce in cream by adding more stock if necessary. Taste and add salt if needed; let cool down.

Place the beetroot cream in small finger-food containers, add in the center a teaspoon of yogurt, place the diced beetroot around it, then finish with Balsamic Vinegar of Modena PGI.