Ingredients

• 400 g peeled boiled beetroot
• 80 g Greek yogurt
• 50 g extra virgin olive oil
• 20 g anchovies
• 20 g pickled capers
• 20 g vinegar
• 1 pc slice of pancarré (to be dipped in vinegar) half a spring onion
• salt

For the recipe for beetroot and yogurt sauce, blend all together until a smooth consistency is obtained. If you don't want dairy products, use soy yogurt.

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