Beetroot Salad (Παντζαροσαλάτα)

Quick and simple, with super vibrant colour for the Summer table. A side salad for meats, omelette or on it`s own with crusty bread.


3 large boiled beetroot

2 cloves of garlic

3/4 to 1 cup full fat yogurt – adjust quantity accordingly

2 soup spoons white vinegar

4 soup spoons olive oil

A handful of crushed walnuts

S & P (preferably ground)


Beet Salad (2) (Small)

Dice the beets quite small.  Crush the garlic cloves into the beets, add the yogurt, vinegar, olive oil, S & P.  Lastly add the walnuts. Stir well and serve.

Beet Salad (1) (Small)


Μayonnaise can be added if desired – just reduce the quantity of yogurt (I find beets are sweet enough without mayo though)

Zap the beetroot in the blender, before you add the other ingredients, to make a smoother salad for use in sandwiches or as a dip with pita bread