Pantzarosalata

Beetroot Dip from www.howaboutsomegreektonight.com

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 700  g beetroots
• 500  g plain yogurt
• 100  g walnuts
• 2 -3  garlic cloves
• 100  g olive oil
• 1  tablespoon vinegar
•  salt and pepper

Directions

1. Cut and separate the beetroots from the stalks and green leaves.
2. Remove leaves from beetroots. Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
3. Cool and peel the skin off. Cut into very small dice and place in a bowl.
4. In a procees place the garlic, walnuts, oil, vinegar and salt and pepper and blend into a smooth dressing. Add the yoghurt.
5. Pour dressing over the beetroot. Place in fridge until cold.