Salad with Beetroot and Yoghurt and “MELISAMICO ZOUMBERAKIS” BALSAMO VINEGAR DRESSING
Stir 1.5 tbsp of olive oil into the yoghurt. Add salt. In a deep transparent bowl, layer the (salted) beetroot cubes, the parsley, the onion and the beetroot leaves. Dress with the remaining olive oil, the “MELISAMICO ZOUMBERAKIS” BALSAMO VINEGAR DRESSING and cover with the yoghurt. Garnish with the peanuts and the poppy seeds. A very tasty salad that can be served alongside many dishes.