150 g of beet
2 tablespoons (of soup) of yogurt
to taste lemon juice
100 g of low-fat cooked prosciutto
2 slices of toast or 2 crackers
150 g of beet
2 tablespoons (of soup) of yogurt
to taste lemon juice
100 g of low-fat cooked prosciutto
2 slices of toast or 2 crackers
Peel the beets and grate
Season with yogurt and lemon juice
Spread over the prosciutto slices and roll up
Serve with toast or crackers.
