How to cook
Peel the beetroot and pass it through a juicer. Wash the lemon well and pass it through the juicer along with the peel. For the recipe, you need the pulp from the beetroot and lemon. Drink the freshly squeezed juice - it's healthy.
Put the pulp in a bowl and add the egg, yogurt and brown sugar to it. Stir well.
With wet hands, form small balls and place them spaced apart on a lightly greased non-stick baking tray (or use baking paper). With a spoon or the palm of your hand, flatten each ball on top.
Bake the cookies in an oven preheated to 350°F (175°C) for about 15 minutes.
Pleasant soft cocoa cookies with beetroot are obtained from this recipe.