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LOCATION: Recipes >> Greek >> Beet Spinach Salad

Print this Recipe    Beet Spinach Salad

Salata me Spanakofeta (Beet & Spinach Salad)

2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves

Put hard-cooked yolks through a sieve; add to raw yolk with olive
oil and lemon juice. Beat with a wire whisk or purie in blender
until creamy. Season with oregano, salt, and pepper. Place celery
and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to
bowl. Pour dressing over mixture and toss lightly. Line serving
bowl with spinach leaves. Cut remainder of spinach into strips and
place in center of dish. Mound celery mixture over spinach and ring
with slices beets. Cut remainder of feta cheese into julienne strips
and use with walnut halves to garnish salad.

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