GR
EN
bruschetta with beets, feta and pistachios
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
FOR THE TOPPING
3 beets
2 garlic cloves, minced
3 tbsp olive oil
1 tbsp balsamic vinegar
salt
freshly ground pepper
150 gr. DODONI Crumbled Feta
3 tbsp parsley, chopped
1 tbsp spearmint, chopped
40 gr. Pistachios, coarsely chopped
OTHER INGREDIENTS
½ loaf of a-day-old bread
olive oil
salt
freshly ground pepper
PREPARATION 
Wash beets thoroughly and cut off their stems and leaves. Put them in a pot filled with salted water.
EXECUTION 
Boil the beets (for about 25 minutes) until soft but not mushy (they should still be firm). Strain them and bring them to room temperature. Chop the beets into small pieces and put them in a bowl. Add the garlic, olive oil, balsamic vinegar, salt, freshly ground pepper, DODONI Crumbled Feta, parsley, spearmint and pistachios and mix well. Let the mixture rest while you prepare the bread. Preheat the oven at 200o C, using the grill mode. Slice the bread thickly and place the slices on a pan aligned on a baking sheet. Drizzle them with olive oil and sprinkle them with some salt and freshly ground pepper. Grill them in the oven, for about 5-7 minutes, or until browned and toasty. As soon as you take them out of the oven, divide the beet mixture on the slices and serve.
