Ingredients for 4 portions
For the beetroot velouté:
3 beetroots, medium sized
3 sprigs of thyme
3 tsp aged Assyrtiko wine vinegar or good quality balsamic
Extra virgin olive oil
Freshly ground sea salt and black pepper
50 g finely chopped red onion
1 garlic clove, sliced
150 ml vegetable stock
1 tbsp lemon juice
Method
Set three tin foil leaves and place one beetroot, one sprig of thyme, one teaspoon of vinegar, one
tablespoon olive oil and a sprinkle of seasoning for each leaf. Wrap and bake in a preheated oven at
190 C for 35 minutes or until soft. Let it cool, then peel and cut into quarters. Heat the oil in a
medium pan and gently soften the onion for a few minutes. Add garlic and beetroots and sauté for a
minute before adding the stock. Bring to the boil and transfer to a blender or food processor, add
the lemon juice and blend well on medium speed. Pass through a fine sieve and save it in a small pot.
If is too thick, add some more stock or water. Set aside.
For the beet greens warm salad:
Beet greens of 3 beetroots
1 cup hartwort greens
Extra virgin olive oil
1 garlic clove, crushed
1 medium tomato, diced
Freshly ground sea salt and black pepper
Method
Roughly chop the beet and the hartwort greens. Set a medium sized pot over a low heat. Cover the
surface with olive oil, add garlic, greens and chopped tomato, then season and cover with a lid.
Simmer for 20 minutes or until soft, stirring occasionally. When ready set aside.
For the fava purée:
50 g Santorini’s fava beans
20 ml olive oil
½ a small carrot, peeled and roughly chopped
½ a shallot, roughly chopped
1 sprig of thyme
1 bay leaf
1 small garlic clove, crushed
200 ml water
1tbsp lemon Juice
Method
Rinse the fava beans with plenty of water and drain.
In a small pot, heat the olive oil, add the vegetables and soften over a medium heat. When soft, add
the herbs, fava beans and water and simmer until soft and slightly creamy. Meanwhile, using a spoon,
skim off any froth that has accumulated on the surface. Transfer the mixture to a food processor.
Add two tablespoons of olive oil and the lemon juice, season and purée until smooth. Set aside.
For the Gyoza:
50 g all-purpose flour
75 g fava purée
15 g anthotyro or ricotta cheese
Fresh ground sea salt and black pepper
150 g volaki cheese or soft feta or any other soft white cheese
Extra flour for dusting
Extra virgin olive oil
Method
In a mixing bowl combine the flour, fava purée, anthotyro cheese and seasoning. Mix the dough well,
wrap in cling film and then refrigerate for 30 minutes. Meanwhile divide the volaki cheese into 12
pieces and roll each into an oval shape.
Dust a clean work surface with flour and roll the dough with a dusted rolling pin to a thickness of 2
mm. Dust the top of the dough if sticky. Using a round cutter of 9cm diameter, prepare 12 discs.
Place one piece of volaki cheese in the centre of each disc. Wet your fingertip and trace a line
around half of the disc, then fold the disc in half over the filling and pinch it in the centre. Holding
the disc in that middle spot that you just pinched with your left hand, make a pleat in the top part of
the disc, pinching it against the flat edge of the disk at the back. Holding the filled half-circle in your
left hand, pleat the top of the disc from the middle out, pressing it to the flat edge of the disc at the
back (only the front edge will be pleated, whilst the back edge stays flat). Proceed to make two or
three more pleats to the right of the first pleat, then switch sides and pleat the other side (to the left
of the pinched middle). Set aside the stuffed dumpling with the pleated-wrapper edge up.
Repeat the process until all of your discs have been filled and pleated.
In a pan of boiling salted water, blanch the gyoza for two minutes, remove and sprinkle with olive oil.
Set a non-stick pan over medium high heat. Add a tablespoon of olive oil and fry the gyoza on their
flat side (pleats up) until the bottom is nice and brown.
For the dill foam:
400 ml water
½ bunch dill
1 lemon, juice only
5 g lecithin powder
Freshly ground sea salt and black pepper
Finishing touches:
4 tbsp spring peas, blanched
4 tbsp ‘Oleoastron’ olive oil or high quality extra virgin olive oil
Method
Add all the ingredients in a blender or food processor and blitz for 2 minutes. Pass the mixture
through a fine sieve. Heat mixture to 70C and then with a hand blender, beat the mixture until it
foams. Set aside.
To serve
Heat up the beet greens and separate the beetroot velouté. Warm up 4 deep plates. Place vertically
three spoons of beet greens and pour the beetroot velouté over until the bottom of the dish is
covered. Place the gyoza on each of the beet greens. Add one spoon of dill foam between each
gyoza, sprinkle with the spring peas and Oleoastron or high quality extra virgin olive oil.