Pantzarosalata Dip (Beetroot Salad Dip)

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~ Ingredients: ~ 600-700g beetroots ~ 500g plain yogurt ~ 100g walnuts ~ 2-3 cloves garlic to taste ~ 100g olive oil ~ 1 tbsp vinegar ~ Salt and pepper to taste	Beetroot Salad Dip

 

~ Cut and separate the beetroots from the stalks and green leaves. ~ Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked. ~ Ones they are cooked let them cool down a bit and peel the skin off. ~ Cur the beetroots in fairly small cubes and place into a bowl. ~ In a mixer place the garlic, walnuts, olive oil, vinegar, salt and pepper to taste and mix until it becomes a smooth dressing. ~ In the bowl with the cubed beetroots add the dressing and yogurt and mix well. ~ Place you Pantzarosalata Dip (Beetroot Salad Dip) in the fridge to cool down for a few hours. ~ Garnish your Beetroot Salad Dip with some crushed walnuts and serve. ~ Pantzarosalata Dip (Beetroot Salad Dip) can be served as a side dish, an appetizer or as a dip. ~ Good luck and enjoy.