Tapas plate with vegetable dips



- 500g Ardo Veggie tots
- 500g Ardo Tricolore vegetable fries
- 500g Ardo Falafel
- 200g Ardo Red beetroot
- 100g Ardo Carrot dices
- 100g Ardo Parsley root
- 3g Ardo Garlic
- 3g Ardo Mint
- 3g Ardo Coriander
- 3g Ardo Dill
- 7g Ardo Ginger
- Zest of ½ lime
- 1dl orange juice
- 130g Greek yogurt
- 2dl Vegetable stock
- 20g mayonnaise
- 20g sour cream
- Olive oil
- Pepper
- Salt


Gluten, Egg, Milk, Mustard


Red beetroot dip:

  1. Mix the red beetroot with the garlic and some olive oil. Spread on a baking sheet.
  2. Put in the oven at 140°C for about 20 minutes. Allow to cool down.
  3. Blend everything in a blender with the Greek yogurt. Season with salt and pepper. Finish with mint, coriander and dill.

Dip with parsly root and carrots:

  1. Bring the carrot dices and the parsley root to the boil in the vegetable stock, together with the ginger and lime zest until the vegetables are tender.
  2. Mix everything in a blender with some vegetable stock and orange juice. If necessary, add some more vegetable stock.
  3. Let cool down and mix with the mayonnaise and sour cream.


  1. Prepare the veggie tots, falafel and tricolore vegetable fries according the preparation method mentioned on the packaging.
  2. Serve with the vegetable dips.
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