Pantzarosalata, or VERA's Greek beetroot salad
Ingredients:
500 g VERA beet
2-3 tablespoons of VERA olive oil
juice of ½ lemon (instead of vinegar)
2 cloves of garlic (finely chopped or crushed)
sea salt and freshly ground pepper to taste
approx. 3 tablespoons Greek yoghurt (creamy version)
handful of chopped walnuts
parsley for garnish
Preparation:
Dice the cooked beetroot. Add Greek yoghurt. Drizzle with lemon juice. Chop the garlic cloves and the parsley and add to the beetroot. Drizzle with olive oil and sprinkle with chopped walnuts. Season with salt and pepper to taste. Stir to combine. Add more chopped walnuts as a garnish.
