Raw beet salad (Pantzarosalata)

A lovely salad to go with fish, or combine it with tzatziki

3 or 4 small raw beets

1 spring onion

2 Tablespoons pumpkin seeds

1 teaspoon caraway seeds

1 Tablespoon pumpkin-seed oil

1 Tablespoon cider vinegar

1 Tablespoon chopped dill

salt & pepper to taste


Wash the beets well and peel them. Slice the beets in very thin slices or grate them with a coarse grater. Rinse the spring onion, chop in small rings and add to the beets. Roast the pumpkin and caraway seeds in a dry skillet until they are fragrant and lightly toasted. Cool.

Mix the seeds, oil, vinegar, dill, salt & pepper into the beets and allow to stand at least ½ hour to blend flavours.