I love the earthy flavor of beetroot. I discovered this recipe in the supermarket magazine. It’s really delicious, a side dish for a few people, as lunch, as starter,..Remove the leaves of the beetroot ( I prepared 1 kilo, thus a large portion), cook until ready. Cool down, remove the skin and slice.Mix 170 grams of low fat Greek yogurt with 1 pressed garlic clove, fresh basil, pepper, salt and a drizzle of olive oil.Roast 40 grams of pine nuts. Spread the beetroot on a large plate. Spread pine nuts, the zeste of 1 orange, pepper, salt, a drizzle of olive oil and fresh basil leaves. Ready 😉.
Serve as a salad, side or starter. For extra flavor, add crumbled feta cheese.Beautiful and tasty cooking.
One thought on “Beetroot salad”
So beautiful! Red beets are not my favorite personally, but my husband adores them so I do make them often. The crunch of the pine nuts are perfect contrast to the texture of the beets!