Beet, Walnut & Yogurt Salad

Name: Beet, Walnut & Yogurt Salad
Ingredients: 2 pounds 1 kilo beetroots, trimmed and scrubbed; 2-3 garlic small cloves crushed; 1 cup Greek strained yogurt; 1 cup walnuts; 1/2 cup extra virgin Greek olive oil; Salt to taste; 1 Tbsp. balsamic vinegar or Greek sweet vinegar glykadi

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Servings: 4

Cost: $7.03 /serving

Ingredients

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2 pounds 1 kilo beetroots, trimmed and scrubbed2-3 garlic small cloves crushed1 cup Greek strained yogurt1 cup walnuts1/2 cup extra virgin Greek olive oilSalt to taste1 Tbsp. balsamic vinegar or Greek sweet vinegar glykadi

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Instructions

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Step 1

1. Bring the beetroots to a boil over medium heat in a large pot of lightly salted water. Simmer for about 35-40 minutes, or until fork tender. Remove, drain, and rinse. Peel the beet roots and cut into 1-inch (2/5 cm) cubes.

Step 2

2. While the beetroots are boiling, toss the walnuts in a nonstick skillet over medium heat until lightly toasted. Remove, set aside to cool slightly and chop or pulverize in a food processor until coarsely ground.

Step 3

3. In a medium bowl, whisk together the olive oil, vinegar, yogurt, and garlic. Add a little salt to taste. Whisking all the while, dilute the dressing with about 2-3 tablespoons of water. Mix in the walnuts.

Step 4

4. Pour the dressing over the beets, adjust seasoning with salt and serve. The salad may be served either at room temperature or chilled.