Salata me Spanakofeta (Beet & Spinach Salad
Ingredients
2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves
Methods/steps
Put hard-cooked yolks through a sieve; add to raw yolk with olive
oil and lemon juice
Beat with a wire whisk or purie in blender
until creamy
Season with oregano, salt, and pepper
Place celery
and walnuts in bowl
Cut 2 ounces feta cheese in cubes and add to
bowl
Pour dressing over mixture and toss lightly
Line serving
bowl with spinach leaves
Cut remainder of spinach into strips and
place in center of dish
Mound celery mixture over spinach and ring
with slices beets
Cut remainder of feta cheese into julienne strips
and use with walnut halves to garnish salad
oil and lemon juice
Beat with a wire whisk or purie in blender
until creamy
Season with oregano, salt, and pepper
Place celery
and walnuts in bowl
Cut 2 ounces feta cheese in cubes and add to
bowl
Pour dressing over mixture and toss lightly
Line serving
bowl with spinach leaves
Cut remainder of spinach into strips and
place in center of dish
Mound celery mixture over spinach and ring
with slices beets
Cut remainder of feta cheese into julienne strips
and use with walnut halves to garnish salad
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