Red beets salad with caramelized pecans and dill

After travelling and extreme floods, here is finally a new blog post with a fantastic summer salad.

This red beets salad is super refreshing and a perfect way of getting all the raw vegetables and nuts you need.
It's a nice addition to all that meat at your barbecue party and can also be served as a nice and healthy appetizer or as a light lunch or dinner.

I cannot wait to use the beets from our garden for it! Still have to wait a little on those ones...

What you need:

4-5 red beets (fresh)
3 garlic cloves, finely chopped
5 spring onions, chopped into fine rings
300-350 g (approx.) 1-1.5 cups of yogurt (around 3.2-3.5% fat)
150-200ml (approx 0,25-0.5 cup) heavy cream
150g pecans chopped
1 bunch of dill, roughly chopped
1 bunch of chives, roughly chopped
salt, pepper, honey/sugar
olive or carmelina oil

Directions:

Peel the red beets.
You may want to use gloves for that because of the red dye. I didn't and it washed off my hands quite easily.
With the grating attachement on a food processor (ideally) roughly grate the beets.

In a pan slowly roast the chopped pecans.
When browned, add some honey or sugar and caramelize the pecans with it.
Remove from heat and set aside to cool down.

In a pan heat up some olive/carmelina oil at medium heat.
Add the garlic and spring onions and sautée for a few minutes, until soft (do not fry them!).
Set aside and let cool down.

In a big salad bowl mix together grated red beets, yoghurt and cream.
Add dill and chive, as well as garlic, spring onions and roasted pecans.

Mix well.

Season to taste with salt and pepper and maybe a tiny bit of sugar.

The salad tastes even better a day later, after it has been sitting in the fridge for a while.

Notes:

All the measurements especially for the yogurt and cream are pretty much measured by eye.
I don't follow a recipe when doing it.
It always depends on how big the beets are. The beets should be nicely coated with the yoghurt-cream mix.
And regarding the dill and chive: Be generous! You cannot really screw anything up by adding 'too many' fresh herbs.

You could use sour cream instead of yoghurt, as well.