Pantzarosalata - παντζαροσαλάτα
(Greek Cream of beetroot)
RECIPE IN PREPARATION
Among the many creams that flavor the table in Greece, there is this yogurt and beetroot sauce that, personally, I find very intriguing.
Soon I will insert the photographic sequence and the complete recipe.
For the moment I will only list the ingredients.
Clearly it is only personal taste that can establish the right proportions:
I like it this way!
Ingredients:
| cooked red beets | g | 300 |
| greek yogurt | g | 200 |
| walnuts (v. Note) | g | 40 |
| garlic | cloves | 2 |
| extra virgin olive oil | cc | 40 |
| vinegar | CT | 1'' |
| salt and pepper | QB |
Preparation:
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In a nutshell… all the ingredients are passed to the mixer, leaving the beets aside.
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 cool for at least half an hour and then serve!
ADVICES AND NOTES:
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- 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 also report it because, although it is perhaps an exception, I almost prefer it to the original!
