Beetroot noodles with vegan yoghurt

Our Multi Peeler was used to make the noodles.

Ingredients:

• 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
• Salt
• Pepper

Preparation:

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.