Instructions
Boil the beets until they are tender. Peel and dice the beets.
Cut the apples on a mandolin or professional meat slicer into very thin strips and toss with lemon juice and olive oil. Season with salt and pepper. Set aside, covered and refrigerated, until ready to use.
In a medium bowl, mix together the beets, yogurt, honey, garlic, chives, Mastiha-infused olive oil, salt and pepper.
To serve the salad: Place a few strips of marinated green apple in a concentric circle in the center of each plate. Place a dollop of the tossed beet salad on top. Drizzle with a little extra olive oil if desired and serve immediately.
