Partager :

Yellow Beet Salad with Cretan Cheese

Préparation - 15 minutes


Serves 4

  • 3 large yellow beets

  • 250 ml manouri Cretan cheese,crumbled

  • 60 ml (¼ cup) walnuts, roughly chopped

  • 1 pinch Favuzzi fleur de sel

  • 30 ml (2 tablespoons) Favuzzi Champagne vinegar
  • A drizzle of intense Favuzzi extra virgin olive oil



  1. Peel beets and slice with a mandolin into 2-mm rounds.
  2. Boil in salted water for 5 to 7 minutes or until center is tender (cooking time can vary depending on beet size).
  3. Remove from heat, drain and leave to cool.
  4. Layer beet slices, manouri cheese and walnuts on a serving plate.
  5. Season with a pinch of salt, Champagne vinegar and a drizzle of olive oil.
  6. Serve as a starter or side salad.