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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
60 minutes
INGREDIENTS
3 boiled beets
10 carob rusks
500 g DODONI Strained Yoghurt
2 garlic cloves
4-5 walnuts
3 tbsp vinegar
1 tbsp sugar
Salt
Oil
Grated walnuts or chopped parsley for serving (optional)
PREPARATION 
Boil the beets in salted water with a spoonful of sugar until soft.
Crush the rusks in a mixer and moisten them with oil and 1 tbsp vinegar until they resemble wet sand.
EXECUTION 
Spread the crumbs in the base of a 22cm round baking dish or baking pan. Press down with a spoon until flat. Then, in a mixing bowl, cut the beets into tiny cubes, grate the garlic, and toss in the chopped walnuts. Add the Yoghurt, a little salt and the rest of the vinegar. Mix gently to combine, careful not to purée the beets. Spread the filling on top of the rusk base and smooth it out with a spoon. Garnish with a few pieces of walnut or chopped parsley on top and serve.
