Beetroot and walnut salad with garlic yogurt
Roasted beetroot, toasted walnuts and a garlic yogurt dressing, close to the Bulgarian beetroot salad. Cook the beetroot ahead and it takes 10 minutes.
Ingredients
- 600 g beetroot about 4 medium, unpeeled weight
- 50 g walnuts about 1/2 cup
- 200 g thick plain Greek yogurt or other strained yogurt
- 2 cloves garlic 6 g, finely grated
- 1 tbsp extra virgin olive oil 13.5 g
- 1 tbsp lemon juice 15 g or apple cider vinegar
- 1/2 tsp fine salt 3 g
- Black pepper
- A small bunch of dill or parsley chopped
Instructions
- Heat the oven to 200°C (180°C fan). Wash the beetroot, leave the skin and root on and wrap each one in foil. Roast for 50-70 minutes, depending on size, until a knife slides easily into the centre. You can also boil them in plenty of water for 40-60 minutes.
- While they roast, toast the walnuts in a dry pan over medium heat for 3-4 minutes, shaking the pan, until they smell toasty. Let them cool and chop roughly.
- When the beetroot is cool enough to handle, rub off the skins with a paper towel (gloves help). Grate coarsely, or cut into 1 cm cubes if you prefer more bite.
- In a bowl, stir together the yogurt, garlic, olive oil, lemon juice, salt and a little pepper.
- Fold in the beetroot and most of the walnuts. The dressing turns bright pink. Taste and add more salt, garlic or lemon if it needs it.
- Scatter the remaining walnuts and the dill over the top. Serve chilled or at room temperature.