Ingredients (serves 4)

  • 500 g small to medium tender beets
  • 300 g Greek-style strained yogurt
  • 2 Tbsp cream cheese
  • 2 garlic cloves, crushed or finely minced
  • 2 Tbsp red‑wine vinegar
  • 2 Tbsp extra‑virgin olive oil
  • 1 Tbsp fresh dill or mint, finely chopped
  • ½ cup walnut halves or pieces
  • Salt, to taste
  • A handful of baby arugula, to garnish

Instructions

Cook and peel the beets:

    1. Place the unpeeled beets in a large pot, cover with water, and simmer for 30 minutes, or until a fork slips in easily.
    2. Drain and let cool slightly. Wearing disposable gloves (to avoid staining), peel off the skins

Dice and marinate: 

    1. Cut the peeled beets into small 1 cm cubes and transfer to a mixing bowl.
    2. Add the garlic, vinegar, olive oil, and a pinch of salt. Toss gently to coat.

Build the dressing:

    1. After the beets have released their juices (about 5 minutes’ rest), stir in the yogurt and cream cheese until the mixture is smooth and pink.
    2. Taste and adjust salt and acidity, adding a little more vinegar or salt if desired.

Chill:

    1. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.

Finish and serve: 

    1. Just before serving, fold in the chopped dill (or mint) and the walnut pieces.
    2. Spread a bed of baby arugula on a platter, spoon over the chilled beet mixture, and sprinkle with a few extra walnuts and fresh herb leaves.

Chef’s Tip

For vibrant color and a hint of sweetness, use tender “baby” beets. If you prefer a touch more tang, swap half the vinegar for freshly squeezed lemon juice.

Enjoy!

Source: Argiro Barbarigou