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Beetroot on kefir

Beetroot on kefir, Prescriptions, Any category, Any kitchen, European cuisine, Soups, Beetroot

Ingredients portion 4

Beetroot 350 g

Cucumbers 350 g

Kefir 1 litre

Dill 30 g

Green onions 30 g

Garlic 2 cloves

Salt ½ teaspoon

Cooking instructions 15 minutes

1 Grate the cucumber on a coarse grater. If the skins are bitter, remove them beforehand.

2 Peel and grate the raw, young beetroot on a fine grater.

3 Put the cucumbers and beetroot into a large bowl or saucepan, add the kefir and finely chopped herbs.

4 Salt and put in the very finely chopped garlic.

5 Mix well, add a little cold water, check for salt and serve with a sprinkling of herbs.

Grilled salmon with nectarine salsa

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .