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 well and boil them with their skins on for about 30 minutes, until tender and easily pierced with a fork. Drain them and, once slightly cooled, peel them using disposable gloves (beets stain the hands). Cut the beets into small cubes and let them cool completely. Transfer the beets to a bowl. Add the garlic, vinegar, olive oil, and a little salt. Stir well with a spoon to marinate. Once the beets release their juices in the bowl (after a few minutes), add the yogurt and cream cheese. Check the acidity and salt, and adjust according to taste. Stir with a spoon and place the beet salad in the refrigerator to chill and allow the flavors to blend. Just before serving, fold in the chopped mint or dill and the chopped walnuts. Serve the beet salad on a platter, garnished with tender arugula and fresh mint or dill leaves. A few walnuts on top finish the presentation beautifully. TAGS APPETIZERS BEETS APPETIZERS LOW BUDGET SALADS VEGETARIAN HOLIDAY MEALS
