Ingredients

• 1 cup strained greek yogurt
• 300 grams boiled and cleaned beetroots
• 2,5 spoons olive oil
• 1,5 spoon vinegar
• 1-2 garlic cloves, crushed
• Salt
• 50 grams crushed walnuts (optional)
• 1 spoon parsley (optional)

Instructions

• Cut the beetroots in small cubes.
• Mix oil with vinegar and garlic. Add salt.
• Mix well in a bowl the yogurt with the beets and the oil/vinegar mix.
• Cool in fridge for an our and serve.