Ingredients
Scale
- 4 medium beets, cooked and peeled
- 1 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Grate the cooked and peeled beets using a box grater or a food processor.
- In a mixing bowl, combine the grated beets, Greek yogurt, extra virgin olive oil, red wine vinegar, and minced garlic.
- Stir the mixture until all ingredients are well incorporated, ensuring an even coating of the beets with the yogurt dressing.
- To taste, adjust the amount of salt and pepper on the salad.
- Transfer the Beet & Yogurt Salad to a serving dish and garnish with fresh dill.
- To allow the flavors to mingle, let the salad cool in the fridge for at least half an hour before serving.
- Serve the Patzarosalata as a refreshing side dish or a light appetizer, embracing the vibrant flavors and wholesome goodness of this beet and yogurt combination. Enjoy!
