Beetroot Salad with Walnuts

(Cevizli Pancar Salatasi)

3-4 small-size beetroots, peeled
Feta or goat cheese, crumbled
White onion slices, sprinkle pinch of salt, rub the onion slices with your hand

Dressing:
2 tbsp wine vinegar
5-6 tbsp extra virgin olive oil
Couple of green olives
5-6 walnuts, crumbled
Dill, chopped
Salt

Boil the beetroots. Let it cool down, then slice them up. Place on a serving dish. Whisk a few tablespoons of beetroot juice with vinegar, olive oil and salt in a bowl. Pour all over the beetroots. Keep it in the refrigerator for at least 2-3 hours.

Sprinkle some cheese, onion, walnuts and dill all over them. Arrange few olives at the top of salad before serving.