|Recipes from a Greek Island|
|by Susie Jacobs|
A cookery book based on Greek cuisine, which contains around 100 recipes and also looks at the traditions and influences behind the food.
Tip: Try beet salad for more results.
1 - 10 of 11 for greek beet salad
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Boil potatoes and ... to make potato salad. Line the ... cucumbers; place pickled beets on top of ... and olive oil and pour on salad when ready to serve.
Line a large ... 3 cups potato salad in a mound ... bowl when cold and add remaining ingredients. Use more mayonnaise if needed to hold together lightly.
Dice in large pieces: lettuce, celery, red beets, cucumbers. Place ... mound of potato salad. Arrange diced ... anchovies if desired. One large salad serves 4.
Stir marinade ingredients together in a large saucepan. Bring to a boil, partially cover pan, reduce heat and simmer for 45 minutes. Strain marinade ...
Place beets between paper towels ... black olives on top. Put eggs and tomatoes on top of beets. Crumble feta cheese on top. Slice red onions over cheese.
Blend dressing ingredients and refrigerate. Combine salad ingredients to taste and add dressing, toss and serve immediately.
Combine first 6 ... garnish with sliced beets. Makes 4 ... bed of potato salad if you wish ... large luncheon plate or I have done this for a dinner party.
Combine greens and ... garlic. Toss with just enough dressing to coat (refrigerate extra dressing for future use). Garnish with Feta cheese, beets and olives.
In a large ... cheese, olives, onions, beets, and anchovy ... and pepper together thoroughly. Pour the dressing over the salad and toss gently. Serves 6-8.
Rub large salad bowl with garlic. ... again. Garnish with border of sliced beets and feta cheese. Arrange olives in center and sprinkle chick peas over all.
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