Pantzarosalata or beetroot the Greek way

beetroot salad

Beets are the main ingredient in this colorful Greek dish that comes in two different versions. Cooked beets are either coated in a yogurt-based dressing or simply seasoned with vinegar, while the whole dish can come in the form of a creamy, thick purée, or as a regular salad with diced beets.
Pantzarosalata is traditionally served garnished with whole, halved, or crushed walnuts and is most commonly enjoyed as a meze dish.

Pantzarosalata or beetroot salad Recipe

prep time: 10 MINS

servings: 4 -6


  • 500 gr beetroot cooked
  • 3 tbsp of olive oil
  • juice of 1/2 lemon
  • 2 garlic cloves chopped
  • 1 tbsp of flatleaf parsley chopped finely
  • 340 gr Greek yogurt
  • 10 gr peeled pistachio chopped


  • Cut the beetroot into pieces, not too small and not too big. Don't grate it.
  • Mix the olive and the lemonjuice together and pour over the beetroot. Mix and add the parsley as well, season with salt and pepper.
  • Ad the yoghurt and spoon everything together till it becomes nice and pink. Sprinkle the pistachio's on top and serve

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