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Beet Kefir Recipe
This very phrase speaks of the usefulness of the drink. I offer an interesting taste and beautiful appearance.
Cook Time 15 minutes
Servings
Cook Time 15 minutes
Servings
Instructions
  1. Let's do the juice first. Wash, clean and cut (if necessary) beets.
    Let's do the juice first. Wash, clean and cut (if necessary) beets.
  2. If you have a juicer - use it. I rubbed the beets on a small grater and squeezed the beet juice with a spoon and a strainer. Since beetroot cake contains a lot of juice, I pour it with water and squeeze the juice again. Fresh beet juice looks very nice! There is an opinion that you can not use just squeezed beet juice, before serving it needs some time to stand in the refrigerator.
    If you have a juicer - use it. I rubbed the beets on a small grater and squeezed the beet juice with a spoon and a strainer. Since beetroot cake contains a lot of juice, I pour it with water and squeeze the juice again. Fresh beet juice looks very nice! There is an opinion that you can not use just squeezed beet juice, before serving it needs some time to stand in the refrigerator.
  3. Measure the yogurt and beet juice. Fresh beet juice should be introduced into the menu gradually, with the help of cocktails and compound juices, as it can have side effects.
    Measure the yogurt and beet juice. Fresh beet juice should be introduced into the menu gradually, with the help of cocktails and compound juices, as it can have side effects.
  4. Mix the yogurt and beet juice, whisk and pour into a glass. RUB the chocolate.
    Mix the yogurt and beet juice, whisk and pour into a glass. RUB the chocolate.
  5. Sprinkle kefir with grated chocolate and cinnamon. Pour some chocolate drops (they are very tasty come across in kefir!) and garnish with Basil leaf (purple is more beautiful). Before use, stir.
    Sprinkle kefir with grated chocolate and cinnamon. Pour some chocolate drops (they are very tasty come across in kefir!) and garnish with Basil leaf (purple is more beautiful). Before use, stir.

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