Salad with beetroot crisps, peas, walnuts and cheese

Delicious and very filling this salad can be also served as a light meal. When in season you can use fresh peas or to substitute with fresh fava beans for a different flavour



Recipe of Myrssini Lambraki,
a well known Head Cook and food writer

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"



Ingredints (for 4 people)

For the salad:
2-3 large beetroots
1 tea-cup of peas
50gr. of roughly chopped walnuts
1 tea-cup of Greek Kefalotyri shavings (or parmesan)
salt

For the dressing:
1 small lemon, the juice and the zest
1 tbsp of honey
1 tbsp of white wine vinegar
4 tbsp of olive oil
salt
pepper
1 tbsp of finely snipped fresh dill

Method:
Preheat the oven grill to 180°C.

Wash the beetroots thoroughly and peel them. Cut each in about ½ cm thin slices. Brush the beetroot slices with olive oil, season with a bit of salt and arrange them in one layer on the oven rack. Put under the grill and bake for 15 minutes on each side.

Blanch the peas in salted water for about 7-8 minutes, drain in a colander and leave aside.

Put in a glass jar the vinegar, the oil, the honey, the juice and the zest of the lemon, the dill, the pepper and a pinch of salt. Seal carefully with the lid and shake thoroughly to blend the ingredients.

Transfer the warm beetroot slices in a salad bowl, pour over with half of the dressing and stir. Leave aside for 10 minutes and then add the peas, the walnuts and stir again.

Scatter on top the cheese shavings, pour with the rest of the dressing and serve immediately.