This Greek beetroot salad is refreshing, earthy, creamy and crunchy – all at the same time!!
45ml olive oil
zest and juice of 1 lime
2 cloves of garlic, minced
10ml red wine vinegar
30ml parsley, chopped
50g pistachio nuts, chopped
Preheat your oven to 180℃.
Wash the beetroot and wrap each individually in aluminium foil. Bake for one hour and then allow to cool.
Peel the cooked beetroot and cut into small dice. Set aside.
Add the olive oil, lemon zest and juice, garlic and red wine vinegar to a mixing bowl and whisk together.
Add the diced beetroot and parsley and season with salt and pepper.
Add the yoghurt and half of the chopped pistachio and gently mix through.
Scatter the rest of the nuts over the salad and serve.