Beetroot thalers with nut dip

Preparation

• 1
  Finely chop the nuts, stir them into the yogurt together with Mazola® and season with salt and pepper.
• 2
  Peel the beetroot and cut into 1 cm thick slices. Cook, barely covered, in salted water for about 20 minutes and allow to cool. Whisk eggs and season. Pull the beetroot slices through the eggs and bread them with Echten Kölln Kernigen. Then press the kernels well on both sides.
• 3
  Fry the beetroot thalers in the hot Mazola® until crispy and brown on each side. Drain on kitchen paper and serve with the dip.
• 4
  Of course, you can also use pre-cooked beetroot.