Pantzarosalata Dip (Beetroot Salad Dip)
~ 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.