Biolcalenda di Febbraio 2014 Auretta Pini e Christine Sfufferin - Cucina regionale
Ingredienti
2 barbabietole rosse cotte a vapore – 1 C di erba cipollina tritata – 1 vasetto di yogurt – 1 c di senape di Digione – 2 C di olio.
Preparazione
sbucciare le rape, tagliarle a cubetti e mettere in una insalatiera. Mescolare lo yogurt con la senape e l’olio, versare sulle barbabietole, mescolare, decorare con l’erba cipollina e servire come contorno.
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