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Beetroot salad with anchovies

I have so many recipes I have prepared ages ago and have not posted about them. Today I saw  the event Sensational Sides, so I decided to post this recipe.

Beetroot salad with anchovies



  • ½ kilo beetroots, together with their fresh leaves
  • 2 spoonfuls of walnuts, coarsely cut
  • 250 grams of Greek yoghurt
  • 1- 2 garlic cloves, minced with a pinch of salt
  • 1 spoonful olive oil
  • Salt to taste
  • 1 teaspoon wine vinegar
  • 10 fillets of marinated anchovies


  1. Wash the beets and peel the roots.
  2. Choose the most tender of the leaves together with the sprigs and boil them together until they become soft. Rinse and drain them. Remove the roots to a plate and drain the leaves to remove all fluid. Place them as well in the plate and cut them into smaller pieces.
  3. With a mortar and pestle crush the garlic with a pinch of salt and add to the beets.
  4. Add olive oil, vinegar and additional salt if necessary.
  5. Cut the 3 anchovies fillets into small pieces and add together with the yoghurt and mix them well.
  6. Place in the refrigerator for an hour or two for all the flavours to mix.
  7. Arrange in your serving platter and decorate with the remaining anchovies and crushed walnuts.

I am submitting this recipe to this month’s edition of Monthly Mingles, Sensational Sides, which is being hosted by Ruth @ Ruth’s Kitchen Experiments , originally created by Meeta, of What’s For Lunch Honey? .








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18 Responses

  1. Phew! So many choices! I actually like a lot of olive oil with my potatoes. That beetroot salad looks great Ivy, especially the colour.

  2. Love the colour of the beetroot salade.
    I have never baked potatoes with ouzo.
    When the baking is done is it dry looking or is there some kind of sauce on it.

  3. I am the first to comment sis. I have loved beetroot even as a child. I would have loved ti more perhaps if my mom had prepared it this way:D

  4. That beet root salad with anchovies really intrigues me…sugary beets, sour yogurt, acidic vinegar, salty anchovies and crunchy walnuts. I’m salivating.

  5. Ivy

    Hi Peter, I also love baked potatoes swimming in olive oil and that’s how we usually cook them. However, these are a different version with low calories considering that they is no oil but much tastier than steamed or boiled potatoes.

    Happy cook. Actually they are dry as all the amount of liquid is absorbed to cook the potatoes but in the end there is a taste of anise but it could also be from the fennel seeds.

    Val, it was probably because you were young and not because of how your mum prepared them, considering that my daughter rarely likes what I cook.

    Hi Joan, welcome. I am very bad at giving descriptions but thanks for doing it for me.

  6. I agree, the colour looks gorgeous!

  7. I’ve never had beetroot salad and I am thinking I must try this soon. I love to have things like that on hand to serve with crackers, pita triangles, etc. Looks really delicious.

  8. Sorry I couldn’t come earlier! This past weekend I’ve been kind of lazy, lots of sofa and walking through the fields with the doggie.

    Your side dishes look superb! I love the colour of the beet although I’m not a fan of it! A good veggies rice is one of the things I enjoy the most!

  9. Oooooooooh now’s that is quite a spread Ivy. I’m glad I ispired you to post such a stunning & colourful array. The beetroot salad is mighty intriguing, the pulao is yum…& the potatoes are great too. The pulao is somewhat similar to what we make…great sides girl!!

  10. What a nice assortment of side dishes here…

    Beetroot salad – This would be interesting to try. I have not ate alot of anchovies so I have no idea how this would taste.

    Rice with vegetables – This is fantastic, nice and healthy. I make something similar quite often with a little chopped garlic in the mix.

    Garlic Potatoes – Sounds fantastic, a great combination of seasonings. I can’t say I have ever put lemon juice on potatoes, I can only imagine how good it must taste.

  11. Ivy

    Arfi, thanks.

    Maria, nice idea to serve it with pita triangles or crackers.

    Nuria, I am also replying to your other comments, so it’s a deal chica.

    Deeba, thanks to you I got inspired to post them and still have a lot of side dishes to post. I take it that pulao is the rice?

    Bobby, thanks a lot. Mind you the anchovies are not the salted ones we get ready made, check the link if you want to see how I make them. Thanks for giving me the tip about the garlic, must try it next time and potatoes are really fantastic with lemon.

  12. This looks delicious!!!! A great entry to the mingle, thank you!

  13. I love the beetroot salad in particular – I am a fan of the much maligned beetroot. Where else can you get that fab purple colour!

  14. Ivy thnakyou for the info.
    Will try this once, normally when i roast the potatoes i par boil them.
    I am looking forward to taste the different herbs in the potato.

  15. Beautiful colour in the beetroot salad Ivy & love side dishes 😀

    Rosie x

  16. heart n soul

    I absolutely love the salad, the combination of beet-yoghurt-garlic, a classic, and the addition of anchovies mmm! I’d love to try the ouzo potatoes! I haven’t ventured any further than mustard and orange juice with them:)

  17. I love beetroot! so this is something I most certainly will be trying! lovely entry Ivy!

  18. Ivy, the beetroot salad looks amazing! Though I am with Peter G, I like olive oil with my potatoes too. 🙂 I am just catching up on my blog reading today as I have fallen very far behind since the arrival of our son.

    Be Well,