Beetroot salad with anchovies

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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

Ingredients:

• 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

Directions:

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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