Ingredients (serves 4)
320g fresh beetroot
320g squid
160g cucumber
120g strained yogurt Olympos
120g dill
80ml olive oil
1 fresh lemon
Garlic
Salt, Pepper
Directions
Clean and grate the beetroot. Cut the cucumber into half slices. Boil and slice the cleaned squid into rings. Sauté the rings in a little olive oil. Mix all the ingredients together. Make salad dressing with yoghurt, dill, lemon juice, olive oil, finely chopped or pressed garlic and pour over the salad.
