Thai Beat the Root Salad

Servings: 1

Ingredients:

120 g Beetroot, raw cook it

2 g Peppercorn, green

30 g Pepper, yellow

2 g Dill, fresh

25 g Watercress

Dressing:

20 g Yoghurt

10 ml Mayonaise Low fat

Cooking Instructions:

Cook the beetroot with salt in the water. After the roots are done clean it and cut it with a ribble decoration knife in quarter size not to big. Cook water and put their the green pepper corn in. Cook till they are a bit soft, and sift them out the water. (around 6 minutes). Wash the yellow bell pepper and cut them in a shape. Wash the water cress and the dill in ice water. Make the dressing , add the mayonnaise and the yogurt in a bowl and mix them together add a bit pepper and salt to it. Mix the beetroot with the dressing and spangle the water cress, yellow pepper, dill nice around.

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