2 medium beets
1/4 cup water
4 pasteurized cheeses (80g)
Salt to taste
2 medium beets
1/4 cup water
4 pasteurized cheeses (80g)
Salt to taste
Cook the beets in enough water to cover them, until they are tender
Remove the skin and finely chop
In a medium skillet, place the beets and water
Let it simmer, season, and add the cheese
Mix well until melted
Serve warm as a filling for baked potatoes, if desired
131 calories per serving
