Beetroot Salad (Pantzarosalata)

Vibrant, Purple and Earthy. A classic combination of summer beets, chopped walnuts, garlic and red wine vinegar tossed in creamy Greek Yoghurt.

Steps to Make It

1. If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently, being careful not to break the skin, and place in a pot of cold water to cover.

2. Bring to a boil and cook until firm but cooked, about 40 to 50 minutes. Drain the beets, cool under running cold water, and remove skin with fingers. Slice.

3. Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.