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Yellow Beet Salad with Cretan Cheese

Meet the newest member of the Kalikori family: “L’olivier de Kalisto” olive oil. Made with Koroneiki olives, this singlevariety oil from Crete has low acidity, moderate aromas and fragrant herbal notes.

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) O California white balsamic vinegar
  • A drizzle of Kalisto 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, white balsamic vinegar and a drizzle of olive oil.
  6. Serve as a starter or side salad.

Produits utilisés