Beetroot Salad (Pantzarosalata)
INGREDIENTS
6 medium beetroot, with the skin
400gr strained yougurt
2-3 large cloves garlic, with the skin
½ cup walnuts, roughly chopped plus an extra heaped tablespoon for garnish
5-6 mint leaves, finely chopped for garnish
Some salt and pepper.
METHOD
Pre-heat the oven to 200c. Place the beetroots and the garlic in a ovenproof dish, add 1 cup of water, cover with aluminium foil and cook for 1 hour. Remove the skin by rubbing with your fingers (wear gloves so that you do not get dirty) and press the garlic so that the inside comes out. Cut the beetroot and beat them in a blender with the garlic until puree. Place in a bowl and add the walnuts, yoghurt, salt and pepper. Garnish with the additional walnuts and the mint and serve with warm, crispy pitta.
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Tags: beetroot, beetroot salad, cyprus crispy pitta, cyprus cuisine, cyprus foods, cyprus foods and drinks, cyprus meals, cyprus pitta, north cyprus cuisine, the walnuts, yougurt