This beetroot salad is a great side dish to brighten all your meat-based meals. This recipe is the perfect blend of textures and flavors, light, nutritious and very easy to make.
Hands on: 10 minutes
Cooking Time: 15-20 minutes
500 g (17,6oz) beetroots
300g (10,6 oz) Greek Yogurt (strained)
2 tablespoons cream cheese
4 tablespoons olive oil
3 tablespoons white wine vinegar
100 g (3,5 oz) walnuts (coarsely chopped)
2 cloves of garlic (minced)
2 tablespoons mint (finely chopped)
How to do it
Boil the beetroots (whole) in salted water until they get soft.
Let the beetroots cool for 10 minutes.
Cut them into small cubes and place them in a bowl.
Add to the bowl the rest of the ingredients.
Mix well but gently.
Place the salad in the refrigerator for at least ½ hour to cool and serve.