Pantzarosalata Recipe

• 1 Good-sized beet, about 6 oz
• 2 tbsp Red wine vinegar
• 1 Slice of stale bread
• 4 tbsp Walnuts
• 1 Garlic clove, peeled and chopped
• 6 tbsp Olive oil
• Salt to taste

• Cover the beets well with water and boil till tender for about 40 minutes.
• Drain and chop coarsely.
• In a food processor, combine all the ingredients and blend till soft.
• Pureed Beet Salad is ready.