My mom's delicious, healthy and colourful greek beetroot salad is the perfect appetizer for any occasion!
Wash the beets. Boil a pot of water, and add 1 tablespoon of salt and the beets. Cook for 30 minutes or until fork-tender.
Remove the beets from the water, let them cool down and then peel them.
In a large bowl grate all the peeled beetroots using the side with the large blades of a grater.
Next, add the yoghurt, mayonnaise, garlic, olive oil vinegar and half a teaspoon of salt to the bowl and mix until all ingredients are fully combined.
Cover the bowl with cling film and refrigerate for 2 hours before serving.
For extra flavour, sprinkle some crumbled feta cheese and some crushed walnuts on top.
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