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GreekAuthentic Cuisine

Pantzarosalata

Serves 4 to 6 Salad vegetarian, Salads

Pantzarosalata

Pantzarosalata finds its way into Greek homes as a vibrant testament to the simplicity and depth of local ingredients. Traditionally served as a meze or side dish, this beet salad is a staple across the country, whether accompanying hearty winter meals or providing a refreshing note in summer spreads. It captures the Greek love for vegetables, where each ingredient is allowed to shine in its own right.

The earthy sweetness of beets marries with the sharpness of garlic and the tang of red wine vinegar, all enveloped in a generous pour of olive oil. Each bite is a bright, savory experience, with the beets' tender texture contrasting the robust flavors. Serve it as a splash of color and taste alongside grilled meats or crumbled feta for a truly Greek touch.

Ingredients

  • 600 gbeets — boiled and sliced
  • 2 clovesgarlic — minced
  • 80 mlolive oil
  • 2 tbspred wine vinegar
  • to tastefine sea salt

Method

  1. Begin by washing 600 g of beets thoroughly under cold running water to remove any dirt. Trim the leaves and roots, leaving about an inch of stem to prevent bleeding during cooking. Place the beets in a large pot and cover them with water. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until the beets are tender, and a knife easily pierces through the center, about 30-40 minutes depending on their size.
  2. While the beets are cooking, prepare the dressing. Peel and finely mince 2 cloves of garlic. In a small bowl, combine the minced garlic with 80 ml of olive oil and 2 tablespoons of red wine vinegar. Whisk the mixture until it emulsifies slightly, and season with fine sea salt to taste. Set aside to allow the flavors to meld.
  3. Once the beets are cooked, drain them and allow them to cool slightly until they are comfortable to handle. Using your hands or a paper towel, gently rub the skins off the beets. The skin should slip off easily. If needed, use a paring knife to remove any stubborn bits.
  4. Slice the peeled beets into thin rounds or bite-sized cubes, depending on your preference. Place the sliced beets into a large mixing bowl. Pour the prepared dressing over the beets, ensuring they are well-coated.
  5. Toss the beets gently with the dressing to avoid breaking them apart. Taste and adjust the seasoning with additional salt if needed. The beets should be glossy and fully coated in the dressing, with a vibrant color.
  6. Transfer the dressed beets to a serving platter or bowl. Serve immediately with fresh bread on the side to soak up the flavorful juices. Enjoy your Pantzarosalata as a refreshing and vibrant addition to any meal.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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