Going in a restaurant in Greece to eat sometimes suprises me to see how many different salads exist that I have never tried. Surely most know the typical Greek salad or “country salad” as it is also said but there are so many more.
Especially during summer it is ideal to try as many as possible as they are fresh and so tasty to combine them with any food. On the other hand having a salad with beet roots wasn’t something that I really had in mind but it is always nice to experiment.
When I was younger I never liked beetroots because of that red liquid they get out when you eat them or cut them. Minor details now I say…
They make excellent salads, and this is one way to eat them.
INGREDIENTS FOR BEETROOT SALADS WITH YOGURT
- 3-4 Small beetroots
- 500gr of strained yogurt
- 2-3 cloves garlic mashed
- 1 small cup of olive oil
- Salt and pepper
METHOD
Clean the beetroots and wash them. Start boiling them in a pot for 15-30 mins until you start to feel that they are soft
When they are ready, strain them well discarding the stalks and cutting them into cubes.
Add the yogurt, the mashed garlic, olive oil, salt and pepper and mix them well. Your salad is ready to serve!
