• Beetroot - 250g
• Tahini - sesame pasta - 4 soup spoons
• Lemon juice from 1 lemon
• Salt
• White yoghurt - 2 soup spoons
• Almonds - 50g
• Virgin olive oil
• Parsley leaves

After cooling down the cooked beetroot, we peel it and cut it up. We put it into a blender, add almonds, tahini, lemon, salt, yoghurt and mix everything together. We serve the mezze in a bowl poured over with olive oil and decorated with finely chopped parsley leaves.