Remove the peel from the beet using a peeler and cut into 3 mm thick slices.
Peel the shallot and chop finely.
In a medium frying pan, melt the butter. Sauté the shallot in it. Add the beet and sauté briefly. Add vinegar and soup. Cover the pan and cook the beet on a low heat for 20 minutes until al dente. Season the vegetables with salt and season with pepper.
Whip the cream until fluffy. Pluck the dill from the sprigs, chop finely and stir with the yogurt. Stir in the cream.
Arrange the beets on plates and pour sauce over them. Serve immediately.
Serve with lamb chops, pork medallions, sausages, potatoes or farmhouse bread.
Our tip: Use your favorite red wine for cooking!
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