- 4 tablespoons EXTRA VIRGIN OLIVE OIL
- 500gr yoghurt
- 1 kilo beetroot
- 3 tablespoons vinegar
Clean the beetroots and bring them to a boil. Then strain and separate the roots from the sprigs and leaves. When the roots are at room temperature, cube them. Then transfer them into a salad bowl, add all the other ingredients and mix them lightly. Transfer the salad bowl into the fridge and serve cold. We can save the sprigs and leaves, put them in a bowl and use them as salad dressed with vinegar, olive oil and salt.