Ingredients

2 cooked beets
12 walnut kernels
1 clove of garlic
1 spoonful of vinegar
  Pepper
  Salt

Recipe steps

1

Cut the beets into julienne strips

2

Coarsely crush the walnut kernels

3

Chop the garlic clove

4

Mix the beets with the walnuts, Luxlait Greek-style yoghurt, garlic and vinegar

5

Allow the salad to chill in the fridge for a few hours

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