Beetroots are one of those vegetables that you either love deeply or “discover” at some point, as I did for example. I admit that I fell in love with beetroots – completely.
Beetroots are among the most nutritious and colorful vegetables in Greek cuisine.
Beyond their impressive color, they “hide” both flavor and nutrients inside.
Their natural sweetness gives simple recipes “character” and makes them especially tasty.
Beetroot salad is a classic staple on the Greek table.
Most of the time we find beets dressed only with garlic, vinegar, and olive oil, ideal as a side dish or a light meal.
In more “playful” and modern versions, beet salad is enriched with citrus fruits or fennel, which adds intensity to both the flavor and the aroma.
Of course, there is always room for the “comfort” version of beet salad for those of us who love its creamier variation with yogurt or mayonnaise.
In the end, beets have their own way of earning a place at our table and in our hearts.
Ingredients
- 700 g beetroots
- 1 tart apple
- 80 g walnuts, coarsely chopped
- 300 g strained yogurt (full-fat or 2%)
- 200 g mayonnaise
- 2 tbsp vinegar
- 3 tbsp olive oil
- pepper
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Instructions
Boil the beetroots in water or steam them.
Peel the beetroots and cut them into cubes.
Peel the tart apple and cut it into cubes.
Try to make the beet and apple cubes as evenly sized as possible.
In a bowl, add the yogurt and mayonnaise, then add the walnuts after breaking them into large pieces with your fingers. Pour in the olive oil and vinegar and grind in plenty of pepper.
Mix very well until all the ingredients are fully combined.
Add the beetroot pieces and the tart apple.
Mix very well.
Ideally, leave the beet salad in the refrigerator for at least 2 hours so it becomes chilled and develops its aromas.
Serve the beetroot salad with a few crushed walnuts on top.
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