- 1 bottle of Breuss or Carrot Biotta® juice
- 1 Pack of gelatin (no flavor)
- 2 tablespoons Herbamare® Sodium-free
- 125 ml Cooked cubed beets
- 160 ml Fresh minced parsley
Prepare gelatin according to instructions on the pack, replacing water by the Biotta® juice. Add the Herbamare® Sodium-free to the liquid. Add the beets and the parsley. Refrigerate until firm and serve with whole wheat or vegetable crackers.