GREEK BEETROOT NAPOLEAN
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3610
Printed Date: 26 March 2026 at 19:33
Topic: GREEK BEETROOT NAPOLEAN
Posted By: Margi Cintrano
Subject: GREEK BEETROOT NAPOLEAN
Date Posted: 14 July 2013 at 07:22
|
I have lived in Greece from 1992 to 1994, and here is a staple traditional phenomenal vegetarian Mezze. ROASTED BEET ROOT NAPOLEAN WITH FETA, MINT OR DILL MOUSSE 250 ML. EVOO 1/2 CUP PINE NUTS ( OR PISTACHIOS ) FRESH MINT COARSELY CHOPPED FRESH PARSLEY AND DILL COARSELY CHOPPED ( ABOUT 2 CUPS FRESH HERBS TOTAL) CHOPPED FINELY DICED CUCUMBER 5 TABLESPOONS SEA SALT TO TASTE FRESH LEMON JUICE 3 TBLSPS. 8 SMALL TO MEDIUM SIZED BEETS BLACK PEPPERCORNS GRINDED 3 CLOVES OF GARLIC MINCED IMGhttp://i1265photobucket.com http://s1265.photobucket.com/user/Margcata/media/NAPOLEONFETABEET.jpeg.html" rel="nofollow">  PHOTO COURTESY: VASSILLIS STENOS. THE VINAIGRETTE 1/ 2 CUP FRESH SQUEEZED ORANGE JUICE EVOO 1/2 CUP DIJON MUSTARD 2 TABLESP. GREEK HONEY OR OTHER MEDITERRANEAN HONEY 2 TSPS. SALT AND FRESHLY GROUND BLACK PEPPER 1) WHISK ALL INGREDIENTS FOR THE MOUSSE IN A BLENDER AND REFRIGERATE TO FIRM UP ( 3 OR 4 HOURS ) 2) NOW, RUB THE BEETS WITH EVOO AND COARSE SALT AND BLACK PEPPER 3) WRAP BEETS IN ALUMNIUM FOIL AND BAKE AT 180 DEGREES CENTIG OR 35O DEGREES FARENHEIT FOR 1 HOUR OR UNTIL TENDER 4) PEEL AND QUARTER THE BEETS WITHOUT SLICING ALL THE WAY THROUGH 5) PLACE SOME MOUSSE INTO THE MIDDLE OF EACH BEET AND PLACE SEVERAL ON A PLATTER 6) WHISK VINAIGRETTE INDGEDIENTS AND DRIZZLE OVER THE BEETS LIGHTLY SERVE WITH FLATBREAD, FOCACCIA OR PITA YIELD: 4 SERVINGS PHOTO COURTESY: VASSILLIS STENOS ENJOY, MARGAUX CINTRANO *** NOTE: U CAN COMBINE SOME GREEK YOGURT WITH THE FETA MIXTURE HOWEVER, MAKE SURE U DRAIN THE YOGURT THOROUGHLY AND LET FIRM UP IN REFRIG. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Replies:
Posted By: Effigy
Date Posted: 15 July 2013 at 00:52
|
I'm going to try this tomorrow - are the pine nuts toasted first? Also I am going to use local honey, NZ bush honey is the best  ------------- Resident Peasant |
Posted By: Margi Cintrano
Date Posted: 15 July 2013 at 02:25
|
Ann, Good Morning, Firstly, the pinenuts and the feta etc. are blended ... I do not roast mine ... it is a Greek Pesto texture however, a bit thicker ... AND PARADISE FOR THE PALATE FOR BEETROOT LOVERS ... Spanish Mountain and Greek Mountain Honey are wonderful too --- I have never had N.Z. honey. Kind regards. Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Effigy
Date Posted: 15 July 2013 at 04:14
|
Roger that! I shall look into the legality of sending you a sample of NZ Rata honey which IMO is the most delicate and perfect honey in the world. Bee products are http://www.biosecurity.govt.nz/pests/varroa" rel="nofollow - prohibited into New Zealand ever since Verroa Mite was first detected here in 2000. I expect going the other way is fine.  ------------- Resident Peasant |
Posted By: Margi Cintrano
Date Posted: 15 July 2013 at 05:57
|
Anne. Wow. Thank u for your generous & lovely offer. Very nice gesture. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: africanmeat
Date Posted: 15 July 2013 at 08:01
|
I just finished to make my feta in my new cheese press . so feta from me honey from Anne . now all we need is the beet (i love beet)  ------------- Ahron |
Posted By: Margi Cintrano
Date Posted: 18 July 2013 at 08:22
|
AHRON, I AM PLANNING TO MAKE IT AS IN PHOTO FROM GREEK PHOTOGRAPHER COLLABORATOR, VASSILLIS STENOS ... ( SEE RECIPE WITH PHOTO ) THIS IS TO DIE FOR !! PARADISE FOR THE PALATE ... LOOK FORWARD TO SEEING UR PICTORIAL, AND PHOTOS ... ALL MY BEST. MARGI. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Addtotaste
Date Posted: 18 July 2013 at 09:29
|
Hmmm now I wish I had beatroots at home ------------- Check out some more recipes and reviews - www.addtotaste.co.za |
Posted By: Margi Cintrano
Date Posted: 18 July 2013 at 13:24
|
I am picking mine up tomorrow from Farmers Market. I shall photgraph. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: africanmeat
Date Posted: 19 July 2013 at 04:32
|
can you pick up for me too ------------- Ahron |
Posted By: Margi Cintrano
Date Posted: 19 July 2013 at 10:25
|
AHRON: WOW --- simplicity, originality & fanstastic taste profile ... the interior is actually, a CLASSIC TYROSALATA inside; Evoo, chili pepper with or without; feta, herbs, lemon juice fresh, greek yogurt, and formed into a MOUSSE THICK AND NOT SMOOTH, AT ALL --- WITH DICED CUCUMBER OR IF U PREFER WITHOUT AND WITH DILL, MINT & OREGANO FRESH IF POSSIBLE ... FANSTASTIC. I SERVE MINE COLD !!! AS A SALAD ... THANKS MARGAUX. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |