Beetroot salad with garlic yoghurt and walnuts (Pantzarosalata)

1. Boil the beetroot unpeeled in plenty of water for 45-50 minutes until a knife slides in easily (or wrap in foil and roast at 200 °C for 1 hour).

2. Let it cool slightly, slip off the skins and cut the beetroot into cubes or thin wedges.

3. While still warm, drizzle with the vinegar and half the olive oil, season with salt and leave to cool completely.

4. Mix the Greek yoghurt with the crushed garlic, the rest of the oil, salt and pepper.

5. Toast the walnuts in a dry frying pan for 2-3 minutes, then chop them roughly.

6. Arrange the beetroot on a plate, spoon over the garlic yoghurt and sprinkle with the toasted walnuts.

Tip: If you mix the yoghurt into the beetroot, you get a beautiful pink creamy salad – Greeks love both versions. With pre-cooked vacuum-packed beetroot it's ready in 15 minutes.