Forget about the breathtaking views, super stylish rooms and impeccable service: the real bomb in Rocabella Hotel Mykonos is the food! I couldn’t be happier sharing the recipe for one of their signature dishes with you, as it’s exactly the way I like it: delicious (trust me, I’ve been making it on repeat), colourful, fresh and super easy to make. If, like me, you can’t make the trip to Mykonos this year, we can at least enjoy this beautiful salad over and over again!

Quinoa beetroot salad (Rocabella Hotel Mykonos)

INGREDIENTS

for the salad:

65 gr white quinoa, cooked

15 gr beetroot, baked and cubed

15 gr corn

1 tablespoon orange juice

10 fresh mint leaves

5 fresh tarragon leaves

1 teaspoons fresh chives

for the beetroot mayonnaise:

2 egg yolks

1 baked beetroot (approximately 100 gr)

1 teaspoon lemon juice

1 teaspoon white balsamic vinegar

a pinch of salt

vegetable oil to taste

METHOD

For the salad: preheat the oven to 180C. Scrub the beetroot, place in a foil, along with some olive oil and salt and bake for about an hour. Cook the quinoa for 8′, drain and blanch in cold water. In a large bowl, combine the quinoa, beets and rest of the ingredients.

For the mayonnaise: beat the egg yolks and baked beetroot with an electric whisk or in a blender; slowly, add enough vegetable oil and continue whisking until the mixture thickens. Add the remaining ingredients and combine.

(Recipe: Reeza Restaurant Rocabella Mykonos Hotel; consultant chef: Gikas Xenakis, executive chef: Stefanos Tsoukalas/ Photos: The Eaters)