← Nouns Cooking · Greek

Ingredients

• 600 g raw beetroot (or 500 g cooked, not pickled)
• 250 g thick Greek yogurt
• 1 clove Garlic, crushed
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 60 g Walnuts, toasted and roughly chopped
• 2 Spring onion, finely sliced
• 2 tbsp dill or mint, chopped
• Salt
• Black pepper

Method

1. If using raw beetroot, boil it whole in salted water for 40–50 min until a knife slides in easily. Drain, cool, then rub off the skins (wear gloves to avoid pink hands).
2. Cut the beetroot into small cubes and toss them with the vinegar, 2 tbsp of the oil and a pinch of salt.
3. Stir the garlic into the yogurt with a little salt and pepper.
4. Fold the beetroot, spring onion, most of the walnuts and most of the dill into the yogurt, just until it marbles pink.
5. Spoon into a bowl, drizzle with the remaining oil and scatter with the rest of the walnuts and dill. Serve chilled with fried fish or as a meze.

Tips

• Contains nuts (walnuts); leave them out for a nut-free version.
• Roasting the beets in foil at 200°C (400°F) for about 1 hour gives a sweeter flavour.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes Real Greek Recipes