Ingredients

Adjust Servings:

	2 beetroots
	2 sweet potatoes
	1 shallot
	1 carrot
	2 pieces celery
	2/3 spoons extra virgin olive oil
	water
	2 spoons per person yogurt
	roasted hazelnuts
	salt

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Beetroots vellutata

Name: Beetroots vellutata
Yield: 3 Servings
Ingredients: : 2; : 2; : 1; : 1; : 2 pieces; : 2/3 spoons; : 2 spoons per person

Features:

Cuisine:

Italian

Soft and tasty

Serves 3
Easy

Ingredients

2
2
1
1
2 pieces
2/3 spoons
2 spoons per person

Directions

In winter time I love to warm up with lots of colourful soups … especially during the week!

They are delicious and healthy as this with beetroot, sweet potatoes, yogurt and hazelnuts!

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Steps

Done

Brown the finely chopped carrot, celery and shallot in extra virgin olive oil.
Add chopped into cubes beetroots and sweet potatoes.
Mix and leave tp flavour with salt.
Cover with water and let it boil over low heat for 30 minutes.
When beetroot are soft enough, blend your vellutata with an immersion blender.
Serve hot with 2 spoons of yogurt per person and a handful of chopped roasted hazelnuts.
Enjoy!