Prep Time
20 min
Difficulty
Very Easy
Serves 4
6 medium beets trimmed and peeled
120 ml olive oil
80 ml Kalamata Papadimitriou fig balsamic cream
30 cherry tomatoes
3 green onions
100g baby arugula leaves
2 tbsp Kalamata Papadimitriou orange & lemon white balsamic vinegar
120g Katiki Domokou cheese
Salt
Freshly ground pepper
Peel beets. Grate on a grater’s vegetable surface. Place in a bowl. Add 80 ml olive oil, the fig balsamic cream, salt and freshly ground pepper. Mix well. Let beets marinate covered in the refrigerator for at least 20 min. In the meantime, on a cutting board, use a sharp knife to cut the cherry tomatoes in quarters and finely chop the green onions. Add the baby arugula leaves, the orange & lemon white balsamic cream, the remaining olive oil, salt, and freshly ground pepper. Toss thoroughly. Serve in a large salad bowl with the marinated grated beets. Garnish by scattering tablespoonfuls of Katiki Domokou cheese on top.
