Beetroot salad with yogurt and nuts

INGREDIENTS

  • 250 gr. yoghurt
  • 500 gr. beets boiled and cut into cubes
  • 1 clove of garlic
  • 3 tbsp ABEA olive oil 
  • 2 tbsp vinegar
  • 4 tbsp walnuts cut into small pieces
  • Salt

IMPLEMENTATION

Put the yogurt, salt, oil and vinegar in a large bowl and mix until they become a homogeneous mixture. Press the garlic clove with the wide side of a knife blade to mash, add the garlic to the yogurt and mix well. Add the boiled beets and walnuts and mix well. Leave the salad in the fridge for an hour, to “bind” the aromas and flavors. Take the bowl out of the fridge and sprinkle with a little more walnut to garnish.

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