Salad with Beetroot and Yoghurt and “MELISAMICO ZOUMBERAKIS” BALSAMO VINEGAR DRESSING

METHOD

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.

Bon appetit!

 

patzarosalata balsamiko

 

INGREDIENTS
 
4 large beetroots with their leaves, boiled and cubed
 
Parsley, finely chopped
 
2 large onions, cubed
 
1/2 cup raw peanuts
 
1 - 1/2 strained yoghurt
 
1/2 cup olive oil
 
3 tbsp “MELISAMICO ZOUMBERAKIS” BALSAMO VINEGAR DRESSING
 
Salt and Poppy Seeds

 

Rinio’s recipes.

syntages gray en

 
KIR. P. ZOUMBERAKIS & CO S.A. Kali Sikia, GR 740 60 Rethimno, Crete, Greece
 
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