Vegetable kulls with a bloody dip

Name: vegetable kulls with a bloody dip
Cook time: 30 min
Total time: 30 min
Yield: 30
Ingredients: cucumber; 1 orange pepper; 1 forest radish; 3 el beet juice; 125 g fresh cream cheese herbs

Skulls of cucumber, paprika and radish with a dip of beet juice and cream cheese.

Ingredients

Kitchen Stuff

1 cocktail sticks

Directions

Cut the unpeeled cucumber into slices of 1 cm thick. Halve the bell pepper, remove the stalk and seeds and cut the halves in half.
Cut the convex sides of the radishes so that slices of 1 cm thick remain.
Cut all vegetables in the form of skulls. Use a sharp knife to make holes like eyes, a triangle as a nose and a rectangle as a mouth.
Prick the skulls on cocktail sticks.
Stir the beet juice through the cream cheese to create a marbled effect. Serve the skulls with the dip.