Horta Beet and Yogurt Salad


17.6 oz cooked beetroot (not the pickled variety)

7 oz feta cheese

8.8 oz FAGE Total 5%

1 packet arugula


Salt and pepper

Good quality Greek olive oil

  1. Dice the beetroot into 1-cm cubes, place in bowl and season.
  2. Chop cilantro (as much or as little as you like) and mix with the beetroot.
  3. Mix FAGE Total Yogurt with the beetroot and refrigerate for 20 minutes.
  4. Wash arugula and dry.
  5. To serve, spoon the beetroot mix onto the middle of the plate and sprinkle with the feta.
  6. Place a large pile of arugula on top and garnish with some more cilantro, and drizzle with olive oil.
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