24/09/2026
Hello there everybody! Summer is over and I welcome wholeheartedly the cooler temperatures which are as invigorating as a dive in the sea!
Today I had a good look at my fridge and freezer, and being a compulsive food shopper, (I've got to cut it out), I found ingredients and decided to knock up this delightful beetroot etc., salad. Here's what & how.
Beetroot Etc. Salad.
You will need:
Green leaves (Romaine, Iceberg lettuce, rocket, valerian etc.) Washed and torn by hand.
I cooked beetroot diced
½ cup cooked chickpeas
½ cup edemame beans (or broad beans or white beans)
1 local peppered gbejna, crumbled (about 2 for a family meal)*
100g Greek Feta cheese, diced*
¼ cup sunflower/pumpkin/sesame seed, or a mix of all, lightly roasted
2 small pears, washed, cored and sliced
3 tablespoons chopped mint
3 tablespoons garlic croutons (optional)
Dressing:
3 tablespoons Greek Yoghurt
1½ tablespoons tahina paste
3 tablespoons EVO
1 small clove garlic, crushed
Juice of 1 lime (½
lemon is ok too)
1½ tablespoons honey
Salt to taste
Few drops Sumac (optional)
Here's how:
First prep the sauce to give the ingredients time to "get to know each other". This happens by placing all ingredients in a bowl and mixing through well. Cover with film and place in fridge.
This sauce can be made ahead and refrigerated. By then the ingredients will be throwing a party! 😁
Next:
Line your serving dish with the greens.
Mix all other salad ingredients i(except croutons,) in a bowl.
Next spoon over vegetable and cheese mixture on top of leaves. Before serving add croutons.
Now taste the dressing for seasoning and adjust if necessary. Then spoon the dressing all over the salad.
Hope you make this one. Very healthy and super delicious!
PS: * cheese can be substituted with Gorgonzola Dolce, for a memorable punch!
Nanna Minie's Kitchen
24th September 2026
