Beetroot salad with walnuts from Constantinople

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Beetroot salad with walnuts from Constantinople

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Ingredients

1 kg beets
2 cloves garlic
1 tbsp vinegar from wine
200 gr. strained yogurt
2 tbsp mayonnaise
100 gr. walnuts fresh, coarsely chopped
Sea salt
Freshly grated peppers
  • Medium

Ingredients

Directions

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Chilled salad with festive color

 

A delicious salad with color, aroma and dew. Matches with all the fishes and meat and leaves a sweet taste.

Aunt Sofia always gave great importance to the presentation of the table and patzarosalata_politiki_2to the harmony of tastes and colors.

So beetroot salad always had its own place especially in the festive table.

Do not forget that in salads with cream or yogurt always the nuts come in at the last moment to stay crisp and not moisten.

The recipe is yours…

 

Beetroot salad with walnuts from Constantinople

By aunt Sofia

Steps

1
Done

Boil the beetroots in salted water very well.

2
Done

Drain them and grinned them with the grater

3
Done

In a bowl, add garlic, vinegar, yoghurt, mayonnaise and mix lightly.

4
Done

Finally add beetroots and stir gently.

5
Done
2 hours

Cover the bowl with the plastic membrane and put it in the refrigerator for 2 hours to cool down

6
Done

Add the walnuts and stir gently.

7
Done

Sprinkle pepper.

8
Done

We keep some walnuts to garnish the platter and serve it.

TasteDriver

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