Warning: this is seriously addictive!
Once you try it you will want to have it everyday!
It tastes really good as it combines the sweetness of the beetroots with the tangy flavors of the yogurt dressing, together with the crispiness of the walnuts. It all falls right into place…
6 medium sized beetroots
2 chunks of garlic
1 cup of balsamic vinegar
1/2 cup of celery sliced
1 cup of walnuts roughly chopped
1 cup of parsley chopped
1 cup of lettuce thinly chopped
1/2 carrot grated
For the dressing:
1 cup of yogurt (I use goats milk yogurt)
4 tablespoons of olive oil
2 tablespoons of apple cider vinegar
1 tablespoon of tahini
pinch of salt
Wash the beetroots, peel of their skin and cut them in 4 or 6 pieces each. Place in a tin and add the garlic chunks and the balsamic vinegar. Cover them with kitchen foil and bake them in the oven at 220C for 1 hour.
In the meantime prepare the rest of the salad ingredients that need chopping and the dressing. For the dressing mix all the ingredients together until well combined.
When the beetroots are ready remove them from the tin and add them to your salad bowl. Throw the garlic away, you don’t want finding chunks of it as you eat your salad, as it tastes quite strong!
Top it up with the dressing and the walnuts and enjoy your warm salad!