Greek beet salad 'Patzarosalata'

Ingredients 

 4 beetroots, washed, cut into chunks 

150g goats cheese

200g greek yoghurt

3 cloves of minced garlic

1 shallot, finely diced

2 tbsps red wine vinegar 

1 tsp of ground coriander 

1 tsp garlic powder

1 tsp dried mint

2 tbsps fresh mint 

3 tbsps of The Governor extra virgin olive oil

Sea salt to taste

For the croutons 

3 slices sourdough bread, cut into chunks

1 clove of garlic, minced

1 tbsp the Governor EVOO 

Method

1. Preheat the oven to 180°c, Drizzle beets in EVOO, place on a baking sheet and roast for 1 hr until softened, leave to cool.

2. In a small bowl, whisk together the shallot, garlic, coriander, EVOO, vinegar, dried mint and salt, and set aside. Leave to marinate as long as possible. When beets are ready, place them in a bowl and add the dressing, stir to coat.

3. Place the goat’s cheese in a blender with the yoghurt, milk, and garlic powder and blitz.

4. Cut the bread into crouton-sized pieces, place on a baking sheet then drizzle in EVOO and the crushed garlic. Place the walnuts on the tray and bake for 10 minutes, until crispy and golden. 

5.Serve the goat's cheese and yoghurt dip topped with beet salad or you can simply combine it all together.