Beetroot and Yogurt Salad with Walnuts

Since the previous post was a bit more complicated and time consuming, and the next one is going to be about whoopie pies (oh yeah!), I decided to post a super fast, super easy salad/dip!

I don’t know if you know how healthy beetroots are, but they are. I love their natural sweetness, and commonly we prepare them in a salad with olive oil and vinegar.

This is a delicious alternative, where the tanginess of the yogurt pairs nicely with the beetroots.

If you are using raw beetroots boil them until soft. I used the pre-cooked ones.

Cut them in small pieces.

Put them in a bowl and add the yogurt. The yogurt needs to be thick, otherwise you will get a runny mess!

Using the food processor, chop the walnuts in rough pieces.

Mix the walnuts with the beetroots and the yogurt. Add the vinegar and salt. The quantity is up to you. Taste as you add!

Add some olive oil, mix well and try again in case you need to correct the salt and the vinegar.

The end.

It can be served as accompaniment with meat, or certain types of fish if you feel adventurous (e.g. cod).

It can obviously be served as an appetizer with some pita bread! Especially if you cut the beetroots very very small, or cream a part of it in the food processor.

Have a nice day!

Ingredients

Makes a medium-sized bowl

300-400g beetroots, boiled

30g chopped walnuts

120g Greek full-fat yogurt (or Greek-style)

2-3 tbsp olive oil (it always needs to be top quality when you eat it raw)

Salt

Normal wine vinegar

Quick Instructions

If you are using raw beetroots boil them until soft and cut them in small pieces. Put them in a bowl and add the yogurt.

Using the food processor, chop the walnuts in rough pieces. Mix them with the beetroots and the yogurt. Add the vinegar and salt. Taste as you add.

Add some olive oil, mix well and try again in case you need to correct the salt and the vinegar.