Beetroot salad with yoghurt

Ingredients 500gr yoghurt 1 kilo beetroot 4 tablespoons EXTRA VIRGIN OLIVE OIL 3 tablespoons vinegar Salt (serves 6)

Preparation

Clean the beetroots and bring them to a boil. Then strain and separate the roots from the sprigs and leaves.
When the roots are at room temperature, cube them. Then transfer them into a salad bowl, add all the other ingredients and mix them lightly. Transfer the salad bowl into the fridge and serve cold.
We can save the sprigs and leaves, put them in a bowl and use them as salad dressed with vinegar, olive oil and salt.

Source: Prefecture of Chania

This entry is filed under Salads. You can follow any responses to this entry through the RSS 2.0 feed.

Tags: dips, yogurt, beets