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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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Sam Sotiropoulos

Sunday 9th of November 2008

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,

Sam

Meeta

Wednesday 15th of October 2008

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

heart n soul

Tuesday 14th of October 2008

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:)

Rosie

Tuesday 14th of October 2008

Beautiful colour in the beetroot salad Ivy & love side dishes :D

Rosie x

Happy Cook

Tuesday 14th of October 2008

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.

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