Pantzarosalata - cooking recipe

Ingredients

700 g beetroots
500 g plain yogurt
100 g walnuts
2 -3 garlic cloves
100 g olive oil
1 tablespoon vinegar
salt and pepper

Preparation

Cut and separate the beetroots from the stalks and green leaves.
Remove leaves from beetroots. Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
Cool and peel the skin off. Cut into very small dice and place in a bowl.
In a procees place the garlic, walnuts, oil, vinegar and salt and pepper and blend into a smooth dressing. Add the yoghurt.
Pour dressing over the beetroot. Place in fridge until cold.