Crete

Beetroot Salad

    1 kilo beetroots (use fresh or cooked vacuum packed from the supermarket)
    300 grams strained Greek yoghurt
    1 cup of walnuts roughly chopped
    2-3 garlic cloves pressed
    3-4 tbsp vinegar mixed with 3tbsp olive oil
    Salt & pepper to taste

Cut the cooked beetroot into small squares, salt them and stir in the vinaigrette mix.
Add the yoghurt and the garlic - mix. Keep aside 1 tbsp of chopped walnuts and mix the rest in with the beetroots.
Place in the fridge to cool and add the reserved walnuts to the top of the salad before serving.
This salad can be served without the yoghurt if preferred, simply mix all the ingredients together.


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