Greek Beet Salad

[Guest guest]

Greek Beet Salad

 

2 lb. beet roots, cooked, cooled, peeled and sliced

4 cloves garlic, chopped

Pinch dried marjoram

Pinch dried basil

Splash cider or white wine vinegar

1 cup yogurt

Orange zest, toasted briefly in the oven

Orange juice

Salt and ground black pepper, to taste

 

Boil the beet roots and let them cool. Slice and arrange in a serving dish.

 

In a bowl mix the rest of the ingredients and pour it over the beet roots.

 

Make sure not to cover the beet roots entirely with the dressing.

 

Recipe from: " Greek Fish & Seafood, " by Themou Potamianos.