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Beetroot salad with manouri cheese and pomegranate vinaigrette

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Beetroot salad with manouri cheese and pomegranate vinaigrette

Ingredients

For 4 people
For the salad
2 medium beets
30 g. roasted nuts
1 bunch arugula
1 teaspoon soft mustard
¼ of a finocchio
1 teaspoon Thyme honey
150 g. manouri cheese sliced
2 tbsp white wine vinegar
6 tablespoons Cretan olive oil
Sea salt
Freshly ground pepper
For finishing
20 g. walnuts
Marinade for beetroot
1 cup red wine
1 shot of balsamic vinegar
1 tbsp Brown sugar
1 star anise
1 tsp coriander seeds
1 tsp black pepper grain
¾ finocchio sliced
  • Difficulty: Medium

Ingredients

  • For 4 people

  • For the salad

  • For finishing

  • Marinade for beetroot

Narration

Beetroot salad with manouri cheese and pomegranate vinaigrette

Beetroot salad with manouri cheese and pomegranate vinaigrette, for abundant flavor and color. Delicate taste that can embellish family dinner parties. It is certain that your salad will not go unnoticed. At “Dasaki” in Koutsouras area, we prepared with Constantine the beetroot salad with Cretan manouri cheese and we present it to you.

By Constantinos Mylonas executive chef at the restaurant «Dasaki»,Koutsouras Ierapetra

Published by Sissy Nika also at Emvolos.gr

(Visited 394 times, 1 visits today)

Steps

1
Done
15 minutes

Pour the marinade ingredients in a saucepan over low heat for 15 minutes until the marinade ingredients are homogenized, stirring gently and let cool.

2
Done
3 hours

Boil the beets with the peel and after we clean and cut into thin slices. Salt and pepper and put them in the marinade for at least three hours.

3
Done

For the vinaigrette.

In a blender slice the nuts and add the mustard, honey, vinegar and olive oil. Beat lightly and our vinaigrette is ready.

4
Done

Spread a little flour to our bench and «pass» the light manouri cheese slices. Put a non-stick pan that we have already «burn» and turn the cheese with forceps on both sides until they a get golden color.

5
Done

Peel the finocchio and cut it in very small slices.

6
Done

Place the arugula in a bowl, the finocchio and the vinaigrette and mix gently with your hand.

7
Done

Serve on plates adding a garland of beetroot in the middle of the dish and on top place the arugula, the foinokio and all around the walnuts..

8
Done

On the arugula put the manouri cheese and pour over the salad with a little vinaigrette.

9
Done

Harmony of flavors … and color that ‘highlights’ everything.

10
Done

Small Secrets

Instead of manouri cheese, we can use goat cheese or even metsovone to have a more rustic taste.

TasteDriver

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