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
Ingredients
- 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
Instructions
- 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