Beetroot & Walnut Salad with Garlic Yogurt

We're back home from our trip to Kefalonia with a bag full of recipes. This Beetroot Salad was our unexpected favourite!

It was served to us by Katerina the chef and owner of the charming Hotel Museum George Molfetas in Faraklata.

Ingredients
1kg beetroots (preferably young), trimmed
4 tblsp Red Wine Vinegar
4 tblsp Olive Oil
250ml strained (Greek) yogurt
3 Garlic Cloves
40g Walnuts, coarsely chopped
salt

Method
Put the beetroot into a pan of boiling water and cook for about 30 minutes until tender. Peel off the skin and cut into slices. (not too thick)  Put the slices into a deep platter and pour half the oil and vinegar over them.   Season with salt, cover and allow to marinade at room temperature for 3 hours.

Combine the yogurt with the remaining oil & vinegar. Add garlic and season lightly with salt. Pour the mixture over the beetroot slices, cover and chill in the refrigerator for 2 hours to let the flavours blend.

Just before serving sprinkle with the chopped walnuts.


Serves 4