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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Soft-boil the eggs in simmering water for approx. 8 mins., drain, rinse briefly in cold water and peel. Pour the beetroot juice into a bowl. Place the eggs in the beetroot juice and soak in the fridge for approx. 1 hr.
In a small bowl, combine the yoghurt with all the other ingredients up to and including the pepper.
Drain the eggs, slice in half, serve on a platter with the vegetables and the dip.
|Note:||Use the beetroot juice in a beetroot risotto or soup in place of stock.|
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