Authentic

Greek Indulgent

Yogurts and Specialites

MEVGAL Authentic Greek yogurt blends harmonically with the aromatic dews in delicious combinations. These yogurts will become your guilt-free, ready to go snack or dessert!

Available packaging types:
165g (Gourmet)
150g (mixed with Honey)
Available packaging types:
165g (Gourmet)
150g (mixed with Honey)
Available packaging types:
165g (Gourmet)
150g (mixed with Honey)
Available packaging types:
165g (Gourmet)
150g (mixed with Honey)
Available packaging types:
165g (Gourmet)
150g (mixed with Honey)

Authentic

Greek Indulgent

Yogurts and Specialites

MEVGAL Authentic Greek yogurt blends harmonically with the aromatic dews in delicious combinations. These yogurts will become your guilt-free, ready to go snack or dessert!

Nutritions

Declaration per 100g

Energy
715kJ /171kcal
Total Fat
10,2g
Saturated Fat
7,3g
Carbohydrates
14,8g
Sugars
14g
Lactose
0g
Proteins
4,7g
Salt
0,08g
Energy
559kJ /134kcal
Total Fat
8,4g
Saturated Fat
6,3g
Carbohydrates
10g
Sugars
9,0g
Lactose
0g
Proteins
4,6g
Salt
0,09g
Energy
387kJ /92kcal
Total Fat
3,0g
Saturated Fat
1,8g
Carbohydrates
13g
Sugars
13g
Fibers
0,7g
Proteins
2,9g
Salt
0,11g
Energy
504kJ /119kcal
Total Fat
3,0g
Saturated Fat
2,2g
Carbohydrates
20g
Sugars
13g
Fibers
0,2g
Proteins
3,0g
Salt
0,11g

Beetsalad with grilled red onions,MEVGAL Manouri Cheese and Kalamata vinegrette

Easy. Healthy. Delicious. Filling. What else are you looking for in a salad?

Beetsalad with grilled red onions,MEVGAL Manouri Cheese and Kalamata vinegrette

Easy. Healthy. Delicious. Filling. What else are you looking for in a salad?


60 min

Difficulty

Ingredients

  • Salad:
  • 4 medium red beets
  • 1/2 c. red wine vinegar
  • 1 ½ tsp. salt
  • 2 medium red onions
  • 2 tbsp. extra-virgin olive oil
  • ¼ tbsp. freshly ground pepper
  • 6 c. mesciun
  • Vinaigrette:
  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive brine (from jar of Kalamata olives)
  • 1 tsp. honey
  • ½ tsp. crushed dried oregano
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ c. extra-virgin olive oil
  • Instructions

  • To make the salad:
  • In a large saucepan, combine beets, vinegar, 1 teaspoon salt and enough cold water to cover beets by 2 inches; bring to a boil. Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8 inch-thick slices. Set aside.
  • Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining ½ teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.
  • To make the vinaigrette:
  • In a small bowl, whisk together vinegar, brine, honey, oregano, salt and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
  • Arrange 1 cup greens and ¼ cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette.
  • More ideas

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