Ingredients 500 gr tender small or medium beets 300 gr strained yogurt 2 tbsp cream cheese 2 clov. garlic, finely chopped or mashed 2 tbsp red wine vinegar 2 tbsp olive oil 1 tbsp dill or mint, finely chopped ½ cup walnuts Salt A few arugula leaves for serving TAGS APPETIZERS BEETS APPETIZERS LOW BUDGET SALADS VEGETARIAN HOLIDAY MEALS Ingredients 500 gr tender small or medium beets 300 gr strained yogurt 2 tbsp cream cheese 2 clov. garlic, finely chopped or mashed 2 tbsp red wine vinegar 2 tbsp olive oil 1 tbsp dill or mint, finely chopped ½ cup walnuts Salt A few arugula leaves for serving Instructions Wash the beets thoroughly and boil them with their skins on for about 30 minutes, until tender and easily pierced with a fork. Drain and let them cool slightly, then peel using disposable gloves (as beets can stain your hands). Cut the beets into small cubes and let them cool completely. Transfer the cooled beets to a bowl. Add the garlic, vinegar, olive oil, and a pinch of salt. Stir well to marinate. Allow the mixture to sit for a few minutes, until the beets release their juices. Then, add the yogurt and cream cheese. Check for acidity and salt, adjusting to taste. Mix well, then refrigerate the beet salad to chill and allow the flavors to meld. Just before serving, fold in the chopped mint or dill and the chopped walnuts. Serve on a platter, garnished with tender arugula and fresh mint or dill leaves. Top with a few extra walnuts for a beautiful finishing touch. TAGS APPETIZERS BEETS APPETIZERS LOW BUDGET SALADS VEGETARIAN HOLIDAY MEALS
