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Beetroot Salad with Greek Yogurt (Patzarosalata)
Ingredients
  • 6 to 8 small beets or 3 to 4 large (approx 1½ lbs)
  • 2 cloves garlic peeled and minced or grated
  • 3 tablespoons olive olive
  • 2 tablespoons freshly squeezed lemon juice or red wine vinegar
  • Salt and pepper to taste
  • 1 cup Greek yoghurt for serving
  • 2 to 3 tbsp of fresh dill or parsley or combination of both
  • Toasted walnuts, chopped for serving (optional)
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