Grace Santorini’s Hotel chef Spyros Agious creates a cold appetizer with santorinian beetroot.

Ingredients
for beet carpaccio
1 medium-size beet bulb, 1 small
clove of garlic, 1 tsp. olive oil
1 tsp. balsamic vinegar, 1 sprig
of fresh thyme, salt & pepper

Ingredients for Pesto Cheese (Chlorotiri)
80gr chlorotiri,1 tsp. yogurt
1 tsp. olive oil,1 pinch of garlic
½ tsp. of roasted pine-nuts

Garnish ingredients
Half an orange cut in slices
Slices of small beet, 20 gr thin ι
slices of finokio, ½ tsp. roasted
pine-nuts, leaflets of finokio, pars-
ley and myronia, 1 tsp. olive oil
1 tsp. balsamic vinegar,
Salt & pepper

Instructions
Rinse the beet, wrap with foil together with all other ingredients and bake in the oven at 190°C for 35 minutes, until it softens. When cooled, peel, cut in thin slices and place in the plate. For Pesto: Use blender to mix thoroughly all ingredients until becoming a homogeneous mixture. Using two spoons, form oval spheres and place them unevenly upon the beet. Lastly, garnish the dish with the rest of materials, and add oil and vinegar.