Beetroot salads are one of the finest salads, naturally thanks to the presence of this wonderful- in flavor and in color!- root vegetable. In Greece we make a very special salad with beetroots that’s not exactly like a salad, but mostly it reminds you of a dip! Either way, it is utterly delicious!

Here’s the recipe:

Yields 4

800 gr beetroots

200 gr Greek yoghurt

2-3 garlic cloves smashed

¼ cup walnut coarsley chopped

½ cup esti extra virgin olive oil

1 pinch salt

2 tablespoons lemon juice or esti balsamic vinegar

Clean and peel the beetroots. Put them in a pan of boiling water and cook until tender.

Let cool for a while and cut into small cubes.

In a bowl blend yoghurt, balsamic vinegar (or lemon juice), garlic, salt and olive oil. Add beetroots and walnuts and mix.

Drizzle with some esti extra virgin olive oil.