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.
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
- 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.
- Meanwhile spread walnuts out in an ovenproof dish and toast in the oven a few minutes, just until lightly coloured.
- 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.
- Serve beets topped with greek yoghurt, walnuts and the rest of the parsley-mint mix.