Beet salad with greek yoghurt, fresh herbs and walnuts

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Beet salad with greek yoghurt, fresh herbs and walnuts

Beetroot, the edible taproot and its greens, an excellent source of folate and manganese, is a popular vegetable throughout much of Europe. Here, a recipe for a salad, great as a starter or to accompany other meze dishes, will keep well in the fridge for two days.


Serves 4-6 

1kg beetroots

1-2 garlic cloves crushed

1/2 cup walnuts

4 tbsp red wine vinegar or cider vinegar

1/3 cup extra virgin olive oil

200gr. greek yoghurt

1/3 cup freshly chopped  mix of flat-leaf parsley and mint

coarse salt and freshly ground pepper

  1. Preheat oven in 200•C/450•K or Gas Mark 6. Wash the beetroots well and wrap them in foil individually. Place them on a baking sheet and bake in the oven until tender when pierced with a sharp knife. Let cool for a while but try to unwrap the beets while still warm. Rub them with paper towels to remove skin and cut each into quarters or small wedges.
  2. Meanwhile spread walnuts out in an ovenproof dish and toast in the oven a few minutes, just until lightly coloured. 
  3. Whisk together olive oil, vinegar, garlic and half of the fresh herb mix; season with coarse salt and ground pepper and toss beets with dressing. 
  4. Serve beets topped with greek yoghurt, walnuts and the rest of the parsley-mint mix.