We came back yesterday from a visit to Nafplion again.   I suppose now that the house is progressing we shall be visiting on a regular basis at least once a week in order to see some things on the spot.   This means that I will be having less time to visit and post recipes but I will do my best to post at least once a week and at least reciprocate those leaving a comment at my blog.

Last evening I added a new comments plug-in as I had problems with the previous one but I have not yet managed to import all the previous comments, so I will have to work on that as well.

Today I am posting an easy recipe as when I come back I have so many things to do, so my post will be short.  I have posted two other recipes with betroots on my other blog, so if you like check them out.

Note:  If you do not have beetroot preserved in vinegar, you can boil or roast beetroots and add some wine or balsamic vinegar.

Note:  If you do not have mint pesto, add fresh mint.  The remaining ingredients of the pesto are also repeated in the salad, so just adjust the quantities by adding just a little bit more garlic and olive oil.

Beetroot salad with yoghurt, Recipe by Ivy

Ingredients:

185 grams beetroot preserve or

185 grams cooked and peeled beetroot, finely cut

1 tsp red wine vinegar

1 garlic clove, pounded with ½ tsp salt

200 ml strained Greek yoghurt

1 tsp mustard

1 tbsp agourelaio or extra virgin olive oil

1 heaped tbsp mint pesto

50 grams, chopped walnuts

Salt and freshly ground black pepper

Parsley, for decoration

Directions:

 

Cut the beetroots into 1 cm cubes.   Coarsely cut the walnuts into the beetroots and grind black pepper on top.

Pound garlic with salt, until creamy and mix into the yoghurt, together with olive oil, vinegar, mustard and pesto.   Mix the yoghurt with the beetroots and leave it in the refrigerator until all the flavours mix together.

 

Decorate with additional walnuts and parsley on top.

Serve with pita bread chips.

 

I am linking this recipe with my event Creative Concoctions:  Cooking with Olive Oil.


Reminder:     Looking forward to receiving your entries soon as the deadline is on the 25th May. and don’t forget that the lucky winner will receive a 1 litre of the best Greek Extra virgin olive oil.

I am also linking this to Torview, for the event Food Palette Series, Purple.

 

Kopiaste and Kali Orexi,



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Χωρίς σχόλια on Cooking with Olive Oil Reminder and Beetroot Walnut Salad

  1. [...] made with cut boiled beetroots, garlic, yoghurt and olive oil, similar to the one I posted today on Kopiaste.  However, this was made into a dip, adding feta, which made it extra creamy and agourelaio.  [...]

  2. Ο/Η Ανώνυμος λέει:

     Catchy and nutty salad, simply inviting…

  3. Ο/Η Ανώνυμος λέει:

     Catchy and nutty salad, simply inviting…

  4. If you are having problems with this new plug-in, please let me know.

  5. Ο/Η Rosa May λέει:

    Oh, I should not forget to participate with my egg or chickpea salad… Your recipe is wonderful!

    Cheers,

    Rosa

  6. Ο/Η Lisa Lawless λέει:

     This sounds so good with the mint pesto and walnuts. Love the color too! 

  7. Ο/Η Anna A λέει:

     Delicious and refreshing! I have never had such a combination but it sounds NOMS!

  8. Ο/Η Simona λέει:

    Love the color of the salad! In general, I like playing with red beets. I am on the road, but I am planning to send you a recipe for CC :)
    My recent post frittata con le zucchine

  9. [...] Beetroot Walnut Salad:   This salad is again based on the beetroot salad made here in Greece.  My tweak was to make it with preserved beets,  added mint pesto, mustard and agourelaio. [...]

  10. Ο/Η torviewtoronto λέει:

    thank you for linking this fabulous looking salad delicious colour

    My recent post Food palette series purple

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