Salata me Spanakofeta (Beet and Spinach Salad) Recipe

Name: Salata me Spanakofeta (Beet and Spinach Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks, hard cooked; 1 egg yolk, raw (see future revision below); ⅓ cup olive oil; 2 tablespoons fresh lemon juice; ¼ teaspoon dried oregano, crushed; salt; freshly ground pepper; 2 cups celery, chopped, chilled (or fennel); ½ cup walnuts, coarsely chopped; 4 ounces feta cheese, divided; 12 lb fresh spinach leaves, washed & trimmed; 2 cups beets, cooked and sliced, chilled (pickled or not, it's up to you); walnut halves, for garnish

Servings: persons

2 egg yolks, hard cooked
1 egg yolk, raw (see future revision below)
⅓ cup olive oil
2 tablespoons fresh lemon juice
¼ teaspoon dried oregano, crushed
salt
freshly ground pepper
2 cups celery, chopped, chilled (or fennel)
½ cup walnuts, coarsely chopped
4 ounces feta cheese, divided
12 lb fresh spinach leaves, washed & trimmed
2 cups beets, cooked and sliced, chilled (pickled or not, it's up to you)
walnut halves, for garnish

1
Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice (future revision - no raw yolk, will use 1 tablespoon prepared mayonnaise, instead).
2
Beat with a wire whisk or puree in blender until creamy.
3
Season with oregano, salt, and pepper.
4
Place celery (future revision - substitute fennel) and chopped walnuts in bowl.
5
Cut 2 ounces feta cheese in cubes and add to bowl.
6
Pour dressing over mixture and toss lightly.
7
Line serving bowl with spinach leaves.
8
Cut remainder of spinach into strips and place in center of dish.
9
Mound celery mixture over spinach and ring with sliced beets.
10
Cut remainder of feta cheese into strips and use with walnut halves to garnish salad.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 egg yolks, hard cooked, 1 egg yolk, raw (see future revision below), ⅓ cup olive oil, 2 tablespoons fresh lemon juice, and more.

Yes, Salata me Spanakofeta (Beet and Spinach Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salata me Spanakofeta (Beet and Spinach Salad)

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