Saturday, October 3, 2009

Beet & Garlic Salad - Pantzaria Salata

Greek menus include a wide variety of cooked vegetables we call "salads," and this cold beet and garlic salad is just such a dish. It's delicious, simple to make, healthy, and adds a strong shot of color to the table.

In Greek: παντζάρια σαλάτα, pronounced pahnd-ZAH-reeyah sah-LAH-tah
This cold salad is easy to make, and delicious. The combination of beets and garlic is a Greek favorite.

Prep Time: 15 minutes

Cook Time: 25 minutes


· 2 pounds of fresh red beets or 2 cans of sliced beets (discard liquid)
· 2 - 3 cloves of garlic, minced
· 1/2 cup of olive oil
· 1/4 cup of balsamic vinegar
· sea salt (optional)
· fresh ground pepper (optional)


If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers. Slice.
Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.


· Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
· I prefer this salad well seasoned with salt and pepper but it tastes delicious even without.

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