Pantzarosalata

Name: Pantzarosalata
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Greek
Ingredients: 500 g Beets; 300 g Strained yogurt; 2 tbsp Cream cheese; 2 cloves Garlic; 2 tbsp Red wine vinegar; 2 tbsp Olive oil; 1 tbsp Dill or mint; 1/2 cup Walnuts; to taste Salt; a few for serving Arugula leaves

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Earthy beets, thick yogurt, garlic and walnuts make pantzarosalata creamy, fresh and just sharp enough to sit beautifully beside grilled food or bread.

Serves: 4 people

Preparation time: 25 min

Ingredients

Beets – 500 g
Strained yogurt – 300 g
Cream cheese – 2 tbsp
Garlic – 2 cloves
Red wine vinegar – 2 tbsp
Olive oil – 2 tbsp
Dill or mint – 1 tbsp
Walnuts – 1/2 cup
Salt – to taste
Arugula leaves – a few for serving

Method

Boil the beets in their skins until tender, then peel them and cut them into small cubes. Let them cool completely. Toss the beet cubes with garlic, vinegar, olive oil and a little salt and leave them to marinate briefly. Fold in the yogurt and cream cheese, chill the salad, then stir through the chopped herbs and walnuts just before serving.