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.
