Salad

Appetizer, Salad, Side dish

Beetroot Salad with Yogurt

Photograph and recipe: from 'The Real Greek Yogurt Book', courtesy of Annie Blana

Photograph and recipe: from 'The Real Greek Yogurt Book', courtesy of Annie Blana

Ingredients

  • 5 large beetroots

  • 200 g strained yogurt

  • 50 g mayonnaise (optional)

  • 4 tbsp olive oil

  • 2 tbsp vinegar

  • 2 garlic cloves, finely chopped

  • salt & pepper

  • 100 g walnuts (optional)

Instructions

Wash the beetroot and strip off its talks and leaves. Only keep the bulbs. Boil the bulbs in salted water for approximately 40 minutes or until fork tender. Alternatively, wrap the beetroot with foil and bake in the oven for 1 hour at 200 C (400 F.)

After boiling or baking, let the beetroot cool then cut into bite sized pieces.

In a small bowl, add the yogurt, mayonnaise, vinegar, garlic, salt, and pepper. Mix until dressing is nice and thick.

Pour dressing over beetroots and mix well. Top with walnuts if desired.

 

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