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Old 03-19-2012, 01:42 PM   #1
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Roasted Beetroot, Feta Mint Mousse or Cottage Cheese or Ricotta

Written by: Margaux Cintrano

This spring sheer delight can be prepared the traditional Mediterranean way with Feta Cheese and Mint, or with Ricotta & Mint or with Cottage Cheese and Mint ...

Thessaloniki is a hellenic mecca and known for its terrific appetisers, called Mezedes, Meze in Arabic, Antipasti in Italian and Tapas in Spanish. This port on the northern Aegean Sea is well known for its fresh mussels and taverns featuring their national beverage ouzo.

This salad was shared on a cobblestone lane in an ancient flour mill turned tavern.The owner
just overjoyed to give a journalist a recipe, this salad has become a regular on our repertoire. It is colorful, healthy, made in a jif and stunning as well as versatile. Can suit low fat too, with cottage cheese fat free or ricotta low fat ...


Roasted Beets with Feta Mint Mousse ( can be made with Ricotta or Cottage Cheese or Greek Yogurt as well )

For 2 to 4:

250 ml. E.V.oliveoil
2 cups fresh mint leaves chopped finely
1 cup fresh parsley chopped finely
crumbled Feta cheese - 2 cups ( or Ricotta and / or Cottage Cheese )
1 tblsp chopped seeded serrano chili pepper
1 garlic clove minced
3 tblsps fresh lemon juice squeezed
8 small beetroots
1/4 tsp coarse kosher salt
1/8 tsp black freshly grounded pepper
*** ALUMINUM FOIL
***Vinaigrette to follow below recipe instructions

1) mix the cheese with the herbs, then whisk ingredients for Mousse in blender or food processor and refrigerate to firm up for 3 hours
2) rub washed and dried beets with olive oil, kosher salt and black pepper
3) wrap each beet in a sheet of aluminum foil which has been rubbed with olive oil and bake at 350 Fahrenheit or 180 centigrade degrees 50 to 60 minutes until tender.
4) when ready a room temperature: peel and quarter each beet without going through the bottom
5) place some mousse inside each beet
6) place 2 beets on each plate and put the Vinaigrette as follows:

2 tsp Dijon
2 tsp honey
salt and pepper
1/2 cup EV olive oil

*** whisk all ingredients and drizzle over beets.

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Old 03-24-2012, 03:28 PM   #2
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This is delicious and low calorie Ladies and Gals ( and Gents too ) ... It works with Cottage cheese, Yogurt style of choice, Ricotta or Feta Cheese or Goat cheese ...
Lovely ... take my word for it ...

Have a great wkend.
Margi.
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Old 03-24-2012, 10:02 PM   #3
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That sounds really interesting.

You wrote, "1) whisk ingredients for Mousse in blender or food processor and refrigerate to firm up for 3 hours"

Would that be all the ingredients listed above the beets?
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Old 03-25-2012, 05:41 AM   #4
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@ Tax lady: Whisk the Cheese prior to putting in FP or Blender

Quote:
Originally Posted by taxlady View Post
That sounds really interesting.

You wrote, "1) whisk ingredients for Mousse in blender or food processor and refrigerate to firm up for 3 hours"

Would that be all the ingredients listed above the beets?

Tax Lady,

Good Morning Sunday ...

Sorry, I had actually wanted to correct this sentence, however, it was too late after I proof read the recipe ...

Just, whisk by hand or combine and blend with a mixer prior to putting in a Food Processor or Blender ...

This beetroot recipe is lovely --- you can also, choose a salad dressing or vinaigrette that u prefer ... It is very versatile ...

I like it with Feta, however, I have also made it with: Greek Yogurt, Ricotta and Cottage Cheese ... or Farmer´s Cheese when in USA years ago.

Thanks for writing.
Enjoy balance of wkend.

I have to change the CLOCKS to Daylight time ! The cellular phone and watches are done, however, need to get up on ladder for the big London clock with Roman Numerals in the kitch ...

Margi.
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Old 04-04-2012, 10:58 AM   #5
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Roasted Beets with Feta Mint Mousse

Quote:
Originally Posted by Margi Cintrano View Post
Written by: Margaux Cintrano

This spring sheer delight can be prepared the traditional Mediterranean way with Feta Cheese and Mint, or with Ricotta & Mint or with Cottage Cheese and Mint ...

Thessaloniki is a hellenic mecca and known for its terrific appetisers, called Mezedes, Meze in Arabic, Antipasti in Italian and Tapas in Spanish. This port on the northern Aegean Sea is well known for its fresh mussels and taverns featuring their national beverage ouzo.

This salad was shared on a cobblestone lane in an ancient flour mill turned tavern.The owner
just overjoyed to give a journalist a recipe, this salad has become a regular on our repertoire. It is colorful, healthy, made in a jif and stunning as well as versatile. Can suit low fat too, with cottage cheese fat free or ricotta low fat ...


Roasted Beets with Feta Mint Mousse ( can be made with Ricotta or Cottage Cheese or Greek Yogurt as well )

For 2 to 4:

250 ml. E.V.oliveoil
2 cups fresh mint leaves chopped finely
1 cup fresh parsley chopped finely
crumbled Feta cheese - 2 cups ( or Ricotta and / or Cottage Cheese )
1 tblsp chopped seeded serrano chili pepper
1 garlic clove minced
3 tblsps fresh lemon juice squeezed
8 small beetroots
1/4 tsp coarse kosher salt
1/8 tsp black freshly grounded pepper
*** ALUMINUM FOIL
***Vinaigrette to follow below recipe instructions

1) mix the cheese with the herbs, then whisk ingredients for Mousse in blender or food processor and refrigerate to firm up for 3 hours
2) rub washed and dried beets with olive oil, kosher salt and black pepper
3) wrap each beet in a sheet of aluminum foil which has been rubbed with olive oil and bake at 350 Fahrenheit or 180 centigrade degrees 50 to 60 minutes until tender.
4) when ready a room temperature: peel and quarter each beet without going through the bottom
5) place some mousse inside each beet
6) place 2 beets on each plate and put the Vinaigrette as follows:

2 tsp Dijon
2 tsp honey
salt and pepper
1/2 cup EV olive oil

*** whisk all ingredients and drizzle over beets.

This sounds wonderful and right up my alley. Going to the market today and will be sure to buy the ingredients.

Are you going to or have you already posted your homemade ricotta recipe?
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Old 04-04-2012, 12:46 PM   #6
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@ Pierogi Princess,

Good Afternoon.

Firstly, thanks for trying the beetroot ... it is lovely ... with feta or ricotta ...

Yes, Please do look in Cheeses: Home Made Ricotta ... ( Have you ever made home made Ricotta ? is the title of the thread ... )

I had also posted a pasta, which you may enjoy ... It is called Nathalia, my younger daughter´s favorite ...

Thanks for keeping in contact.

Buona Pasquas, Feliz Pascuas.
Happy Holidays.

Kindest.
Margi
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Old 04-15-2012, 05:57 PM   #7
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We just had this as an appetizer. It was delicious, especially the mousse. I have a bunch of the mousse left over and I'm wondering if anyone can suggest something else to stuff the mousse into, not tomatoes or cucumbers, because DH doesn't like those.

I was surprised just how well that mint goes with the feta.
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Old 04-16-2012, 03:47 AM   #8
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@ Tax Lady: Left Over Feta Cheese

Good Morning,

Firstly, I am pleased to hear that you and yours enjoyed the Beetroot stuffed with Mint & Feta Cheese.

Here are some ideas for the left over Feta Cheese:

1. an omelette sprinkled with a pinch of oregano and the mint with feta filling.

2. Spanakopita, the lovely Phyllo Greek spinach and feta little baked pastries.

3. A Greek Salad

4. Tyrosalata: this is feta and mint mousse, which is a dip, and serve with warm pita chips

5. package well the feta and in a few days; a beetroot or 2 as in recipe

Hope all is well, have a nice day.

Margi.
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Old 04-16-2012, 08:03 AM   #9
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you could always use a kitchen foil, put some slices of fresh tomato on the bottom, then a slice of feta cheese, then slices of tomato again. sprinkle kosher salt, oregano and olive oil.For those that like picantic or hot food place one hot chilly inside. close the foil as a package and bake in the oven for half an hour,
or grill it on the cold area of your grill.

in greece they call this apetizer bougurdi...it is the most simple and delicious vay to bake feta trust me.
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Old 04-16-2012, 08:05 AM   #10
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Great job Margi

:) you really know Greek cousine

Have a nice day
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