At the taverns of the region, one can enjoy the local cuisine. Namely, the pies with the uncountable thin layers of pastry which women uniquely spread, to milkcheese and tsalafouti and the tasteful food cooked in casserole from clay over the fire.
This week we bring you the beetroot salad with katiki cheese from Domokos, for your vegan needs.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Nutrition information: 220 cal, 5 g fat, 45 g protein
- 5 beetroots without the leaves
- 200 gr Katiki cheese from Domokos
- 1 spoon of balsamic vinegar
- olive oil
- black pepper
We heat up the oven at 200 degrees. Having poured oil on the beetroots we fold them in foil paper and bake them for about an hour until they get soft. We take them out of the oven and peel them off and we cut them in cubes. In the salad bowl, we mix the beetroots with the katiki cheese, balsamic vinegar, salt and pepper and our salad is ready.