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
serves 4
1kg beetroot
3 tbsp Red Wine Vinegar
4 tbsp Olive Oil
250ml strained (Greek) yogurt
3 Garlic cloves, finely chopped
40g Walnuts, coarsely chopped
fresh dill, a few sprigs (optional)
salt

Method
Pre-heat the oven to 150C. 

Trim and wash the beetroot. Place on a roasting tray and put in the oven for between three and five hours (depending on the size s/m/l - 3/4/5) Cook until shrivelled and tender inside. (Slow roasting it this way really intensifies the flavour.)

Carefully peel off the skin and cut into slices. 

Combine the oil and vinegar into a dressing.

Put the slices into a deep platter and pour half the oil and vinegar dressing over them.   Season with salt, cover and allow to marinade at room temperature for at least 3 hours.

Combine the yogurt with the remaining oil & vinegar. Add garlic and season lightly with salt and refrigerate for at least 2 hours to allow the flavours to infuse.

To serve, arrange the beetroot on a large sharing platter. Place the yogurt in the centre. Sprinkle with the chopped walnuts and a few sprigs of dill.

Serve with bread.