Red beet cream, yoghurt sauce and puffed Parmigiano Reggiano rind
500 g red beet, pre-cooked
500 ml vegetable stock
150 g low fat yoghurt
some pieces of Parmigiano Reggiano rinds
salt to taste
Cut the potato into thin slices and cook them in a pot with hot oil until soft. Cut the red beet into small pieces and add them to the cooked potatoes. Add the hot stock and cook for 15 minutes. Blend the vegetables in a food processor to a smooth cream.
Mix the yoghurt with a pinch of salt in a bowl. Dice the Parmigiano Reggiano rinds into small squares and put them in the microwave at maximum power for 1 minute.
Pour the beet cream in a bowl, add the yoghurt and the puffed cheese rinds.