Cooking
15 minutes
Portions
2 portions
Difficulty
Easy
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INGREDIENTS
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600g packet of Barba Stathis Beetroot
2 tsp of Barba Stathis Diced Garlic
2 tbsb of Barba Stathis Chopped Parsley
60ml of olive oil
50g of walnuts, roughly broken
2 tbsp of apple vinegar
120g of crumbled xinomyzithra (whey cheese)
a pinch of salt
Directions
- Boil the beetroot for 7-8 minutes and strain well.
- Sprinkle with walnut and parsley and stir. In a bowl, stir well the olive oil, garlic and salt and spread it over the beetroot.
- Sprinkle the xinomyzithra cheese over the beetroot salad and serve
