Ingredients

For the vegetables, use what you have at home, or:

• 2 potatoes
• 2 carrots
• 1 red onion
• 1/4 red cabbage
• 1 red chili pepper
• spring onion
• 2 cloves of garlic
• 1 teaspoon coconut oil for frying
• salt & pepper

For the beetroot protein cream per portion:

• 100g Greek yogurt or vegan alternative
• 1 tbsp vegan-redbeet:PROTEIN
• 3 tablespoons fruity vinegar or our organic wine vinegar honey
• salt & pepper to taste
• Some olive oil

Here's how it's done:

1. Peel the potatoes and carrots, cut them into pieces and steam them until done.
2. Finely grate the red cabbage and finely chop the onion, chili pepper and garlic.
3. Add 1 teaspoon of coconut oil to a pan and fry the vegetables until they reach the desired brown color.
4. Season with salt and pepper.
5. For the protein cream, mix a small cup of Greek yoghurt with 1 tablespoon of vegan-redbeet:PROTEIN and 3 tablespoons of fruity vinegar.
6. Season with salt and pepper.
7. Spread the protein cream on a plate, drizzle with a little olive oil, arrange the vegetables on top and enjoy.