Festive Beetroot Salad
you can substitute with ricotta
Salt and freshly ground pepper
For the sauce
sprigs of fresh mint
for its rind
extra virgin olive oil
tbspns of balsamic vinegar
A pinch of sugar
If you are boiling fresh beetroot, remove leaves and place in a pot with salted water. Bring to the boil and cook for about 30 minutes or until soft when pinched with a fork.
Meanwhile prepare the pistachios, it’s best to have them slightly roasted. Put them on a frying pan and allow to roast for 3-4 minutes. Set aside when ready.
Once the beetroot is cooked, let it drain in a strainer and peel when at room temperature. Slice, add some salt and freshly ground pepper and rest on your platter.
For the sauce, add in a small bowl the olive oil, vinegar and sugar, beat to combine.
Add the mint leaves, the lemon rind, salt and pepper and the roasted pistachios. You are ready to add it to the beetroot.
Anthotiro, ricotta is a good substitute as well, will go on top last in small crumbly pieces.
recipe adapted by chef Pericles Koskinas