Beetroot noodles with vegan yoghurt – a simple gluten-free vegetarian dish that can be prepared in 20 minutes!
- 1 tablespoon olive oil
- 1 leek
- 2 cloves of garlic
- 2 beetroot tubers
- ¼ cup water
- 2-3 spoons vegan yoghurt
- 1 tablespoon fresh dill
Cut the beetroot into noodle strips using the Y-blade of the Multi Peeler.
Heat the oil in a large frying pan over medium heat. Add the leek, garlic and beetroot noodles. Simmer for 3-4 minutes until the leeks and garlic are golden and fragrant.
Add water and simmer for 5-6 minutes until the noodles are soft and the water has evaporated.
Then mix in the yoghurt and fresh dill. Season to taste with salt and pepper.