Elevate the traditional beet salad with this fancy spin that earns its rightful place on your festive table. 

https://www.gastronomos.gr/syntagh/poyres-pantzarioy-me-karydia/94529/

Ingredients

Servings: a big bowl 

6-7 beet bulbs, washed and unpeeled (store the leaves in the fridge for a salad)
250g strained yogurt
150g mayonnaise
100g walnuts, ground to powder + a few in chunks for decorating
½ bunch dill (no thick stems), thinly chopped (save some for decorating)
2 garlic cloves (adjust according to taste), mashed
3 tbsp vinegar of our preference
salt
freshly ground pepper

Preparation

Boil the beets in a pot filled with salted water for 40 minutes, or until soft (test the texture with a thin knife, which should cut through without resistance). Strain the beets, peel them, then mash them in the blender. 

Add the rest of the ingredients (yogurt, mayonnaise, walnuts, dill, garlic, vinegar, salt and pepper) and stir. 

Pour the purée into a bowl, then sprinkle with dill and walnut chunks. Serve with breadsticks or toasted slices of bread.