Beet root salad with baked yoghurt slices

(This is a version of leek tart that I made up because I wanted a different recipe than the other two I had made this winter. We use only organic ingredients.)




Ingredients for salad:
- large beet root
- 1/4 cup roasted almonds
- chives
- 2 cloves of garlic
- pepper
- 1 tbsp olive oil
- 1 tsp balsamic vinegar (I took balsamic apple vinegar)

Preparation
- cook beet root until soft; cut up in little cubes about 1 cm; place in bowl
- press garlic into salad bowl, add cut up chives, add pepper
- roast almonds, then sliver and add to salad, together with olive oil and vinegar
- mix all together

Baked yoghurt
- 500 mL or 750 mL of your favorite yoghurt (the one in the picture is Greek style and 10%, but I have made it from 3.5, 4, and 5%, too)
- 1 or 2 eggs (as desired)
- paprika
- freshly ground pepper
- olive oil

Preparation:
- hang yoghurt for 24 hours in cheese cloth so it dries
- separate egg(s), mix yolk with dried yoghurt, beat white(s) stiff)
- mix beaten white with yoghurt
- place in oven-proof dish, springle heavily with paprika, pepper as desired; spread olive oil to cover
- bake at 400 F (200 °C) for 40 minutes (place dish on sheet so that you don't end up with olive oil in your oven should it run over)

Serve:
- arrange as depicted, a heaping of salad with a couple of slices of baked yoghurt and decorate with remaining chives