INGREDIENTS (serves 4)

• 4 big beetroots
• 2 onions
• 2 large eggs
• olive oil
• salt

METHOD

1. Peel the beetroots. Cut them into small cubes. Boil them in a large cooking pan with two litres of water for 20 minutes.
2. Next put four tablespoon olive oil into a frying pan.
3. Dice the onions and add them into hot oil. Cook until golden brown.
4. Then add beetroot cubes and cook them together for five minutes.
5. Beat the eggs in a separate bowl and add them to pan. Cook for 2-3 minutes.

Beetroot salad with yoghurt

INGREDIENTS (serves 4)

• 4 big beetroots
• 2-3 garlic cloves
• 500gram yoghurt
• salt

METHOD

1. Peel the beetroots and cut into small cubes. Boil them in a large cooking pan with two litres of water for 20 minutes.
2. When cooked, place on a flat dish to cool for some time.
3. Peel and crush the garlic cloves and add them to the yoghurt with some salt.
4. Mix garlic yoghurt and beetroots.