Panzarosalata: Juicy, Sweet, and Rustic

Panzara (beets) are at their best this season, and making a beet salad is always a great way to use them. This salad can last several days in the fridge and pairs well with fish or meat. It’s suitable for everyday meals as well as formal dinners. You can also shape it in a mold for better presentation. Tip: For a more polished look, grind the ingredients in a food processor instead of chopping them, which gives a rustic feel. Another tip: A small portion of beautifully shaped beet salad with smoked fish makes an excellent appetizer for a seated dinner. Ingredients: 500g boiled beets, 1 green apple, 50g walnuts, 100g strained yogurt, 50g mayonnaise, 1 tbsp garlic, 2 tsp vinegar, 20g olive oil, salt, and pepper. Preparation: Sauté the garlic. Mix yogurt, mayonnaise, vinegar, garlic, olive oil, salt, and pepper in a bowl. Cut beets into large cubes, apples into small ones, roughly chop walnuts, and add everything to the bowl with the sauce. Mix all ingredients, chill for at least an hour, and serve.