500 g yoghurt
5-6 cloves of garlic
250 g walnuts
A little oil – vinegar
- Peel the beets and boil.
- Melt the garlic and mix with the yoghurt.
- Once the beets have cooled, cut them into small cubes, pour salt, oil (about 2 tablespoons) and vinegar and put them in yoghourt stirring to go everywhere.
- We pass through the multi the walnuts to make a cheese without melting and add to the salad.
- Place the salad in a glass bowl and garnish with a few bunches of bunch we have kept and some whole pieces of walnut.