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)
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.
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