Pantzarosalata - παντζαροσαλάτα
(Greek Cream of beetroot)
RECIPE IN PREPARATION
Among the many creams that impregnate the board in Greece, there is this sauce of yogurt and beet which, personally, I find very intriguing.
Soon I will insert the photo sequence and the complete recipe.
For the moment I will only list the ingredients.
Of course it is only personal taste that can establish the right proportions:
I like it this way!
|cooked red beets||g||300|
|walnuts (v. Note)||g||40|
|extra virgin olive oil||cc||40|
|vinegar||CT||1 & frac12;|
|salt and pepper||QB|
Said in two words ... they go to the mixer all the ingredients leaving aside the beets.
Then add the beets into small pieces and mix until you get a cream.
Only then add the yogurt, stirring gently with a spoon.
Adjust oil, salt and pepper if necessary.
Keep it cool for at least half an hour and then serve!
ADVICES AND NOTES:
- walnuts: the cook of the tavern where I go often has made me try a version in which the nuts are replaced by almonds: excellent!
None of the recipes that I then consulted the reports;
I carry it also because, although perhaps an exception, I almost prefer it to the original!