Greek Beetroot Salad with Garlic Yoghurt (Pantzaria)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Boil 400 g beetroot until tender, then peel and cut into wedges.

2. 2

   Marinate in 1 tbsp red wine vinegar and 1 tbsp olive oil.

3. 3

   Stir 120 g yoghurt together with 1 finely grated garlic clove.

4. 4

   Serve the beetroot with the yoghurt cream and sprinkle with 20 g chopped walnuts.