Project Description

Batsária saláta may féta kai karídia

I really enjoyed a salad of raw beetroot on Crete on a previous visit to Greece. It was thickly sliced and sprinkled with raw garlic. I wanted to make a more refined yet very delicious version. Perfect with barbecued lamb or seafood – Greek style of course!

Servings 4
Preparation and cooking 15 minutes

3 small whole beetroot
2 cloves garlic, finely chopped
¼ cup (60ml) olive oil
1 tablespoon red wine vinegar
1 teaspoon sea salt flakes
Freshly ground black pepper
2/3 cup (85g) toasted walnut pieces
100g feta, crumbled

  1. Peel beetroot, slice and cut slices into sheds. Pile beetroot on serving platter. Whisk together the garlic, oil, vinegar, salt and pepper. Pour over beetroot,
  2. Sprinkle walnuts and feta over dressed beetroot. Toss salad when you serve it to combine the colours and flavours.

Lyndey’s Note: Baby spinach leaves can be tossed with the beetroot and feta if desired.

Recipe from Lyndey & Blair’s Taste of Greece cookbook. Available for purchase here