This Greek Beetroot Dip recipe combines roasted beets with yoghurt, garlic and extra virgin olive oil. It can serve nicely in a buffet dinner or on your everyday dinner table.
One of my favourite salads I love pairing with fish, is my mom’s beet salad with roasted beetroots, boiled potatoes and eggs, tomato and cucumber served with a simple vinaigrette.
Pantzaria Xydata (pronounced pan-TZAh-rhia Ksee-DAH-tah) are beets preserved in vinegar, which are one of our favourite vegetables to preserve.
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 …