250g cooked red beetroot

½ l vegetable stock

1 medium size leek

Italian extra virgin olive oil

salt

Greek yogurt

Balsamic Vinegar of Modena PGI

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.