Ingredientsfor 2-3 people
3 beetroot bulbs
2 garlic cloves
Vinegar & Salt
Wash the beets and leave them in water for 5 minutes.
Then boil, drain and peel the beets.
Chop them vertically, in pieces of medium thickness, and place them around the edges of a plate; leave a gap in the middle and fill it with yogurt.
Sprinkle with the salt, the chopped garlic, oil and vinegar. Sprinkle with walnuts and serve.
Editing & photoshoot :
Author of Cooking Books, Award Winning Photographer