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:
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.