Greek Style Beet Salad with Yoghurt and Walnuts
Silky beets, creamy yogurt and crunchy walnuts are combined for a unique salad that resembles the famous "tzatziki" garlic sauce but has a much finer taste and irresistible color.
- 200 g strained yoghurt (greek, 5% fat)
- 2 beets (medium size)
- 1 green apple (partially peeled)
- 2 clove garlic (change quantity according to taste)
- 50 g walnut halves (raw, chopped)
- 2 tbsp olive oil
Trim the tops and bottoms of the beets. Using a knife, make a 1 cm cross on the upper top of each beet. Wash them.
In a pot add water and salt. Add the beets, bring water to a boil, and then reduce to a simmer. Cook beets until fork tender, about 30 minutes. Peel once cooled. Cut the peeled beets into small cubes.
Grate semi-peeled green apple on the largest holes of a grater in a bowl. Add a pinch of salt and set aside to release its liquids (about 10 minutes).
Add yogurt and garlic (using a garlic press) in a bowl. Squeeze the apple with your hands so as to draw out all excess water and add it to the yogurt mix. Add oil and mix vigorously until combined and creamy.
Add beet cubes and walnuts and mix gently. Add salt to taste. Wrap with film and refrigerate for at least 10 minutes so as all flavors blend together. Do one last stir just before serving. Sprinkle walnuts on top to decorate.
- This salad can serve as a side dish, or on its own as a light dinner or lunch. Add in baked chicken breast for more protein.
- Dip it! Place all ingredients in a food processor and process until smooth. Serve with bread and raw veggies.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.