Beetroot Salad with Caramelized Bacon and Yogurt – Kalamata Papadimitriou

Beetroot Salad with Caramelized Bacon and Yogurt

Vangelis Driskas, Chef

Ingredients (serves 4)

4 large boiled beetroots, sliced.
150 ml balsamic vinegar KALAMATA PAPADIMITRIOU
2 tbsp Mustard with Honey KALAMATA PAPADIMITRIOU
2 tbsp fruit of the forest jam
1 cinnamon stick
3-4 cloves
150 gr strained yogurt
the zest from 1 orange
2 tbsp pine nuts, lightly toasted
2 spring onions, finely chopped
extra virgin olive oil
A bunch of rocket

For the caramelized bacon:
10 strips of bacon
2 tbsp brown sugar
½ tsp hot paprika
aluminium foil

Make the caramelized bacon: Line a shallow baking tray with aluminium foil and spread the bacon strips. Sprinkle with sugar and paprika, cover with another sheet of aluminium foil and press by placing another shallow baking tray on the top. Bake at 200ο C for 20 minutes. Remove the bacon strips from the aluminium foil and allow to cool.
In a saucepan, add the balsamic vinegar with the jam, cinnamon and cloves; simmer over medium heat until the mixture has thickened. Remove the spices, add the mustard and mix.
Combine the beetroot slices with the balsamic vinegar mixture, the pine nuts and the spring onions.
Mix the yogurt with 2 tablespoons of olive oil, the orange zest and some salt. Put the beetroots on a serving plate, cover with the yogurt sauce, sprinkle with some extra olive oil and garnish with rocket leaves and the caramelized bacon.

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