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.