Gluten Free/ Greek Classics/ Salad/ Sides/ Vegetarian

Greek Beet & Yogurt Salad: Pantzarosalata

Pantzarosalata is the Greek word for Beet Salad. Cook the vibrant beets and then toss them in a flavorful vinaigrette. Serve this cold salad topped with a Greek yogurt dressing and crunchy walnuts for a healthy side.

The beets can be cooked either by boiling them or by roasting them in the oven. I prefer the concentrated flavor of roasted beets. Feel free to boil them if you prefer that method. Just place the beets in a pot with cold water. Bring to a boil and cook until they are tender. About 45 minutes. Allow them to cool in their liquid.

Can I serve this salad without the yogurt?

Absolutely! Leave out the yogurt topping and serve the salad plain or with some skordalia. You can use my recipe right here.

Skordalia is a garlicky potato dip that tastes delicious with these beets and with almost everything else.

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How to make this Salad:

  • Boil or Roast the beets until tender but not mushy.
  • Allow the beets to cool and chop them to the desired size
  • Make the vinaigrette and carefully toss the beets in it. Do this gently as to not mush the beets.
  • Garnish with the yogurt and crunchy walnuts.
  • This salad tastes best cold. Refrigerate the beets until they are chilled.
  • You may also mix the yogurt into the beets instead of using it as a garnish on top. This will create a beautiful purplish-pink dish. It’s up to you!
  • Serve it alongside any meal or eat the salad as a main vegetarian entree.

Watch The Video Tutorial Here:

 

Print Recipe

Greek Beet & Yogurt Salad: Pantzarosalata

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By dImitra Khan Serves: 4

Pantzarosalata is the Greek word for Beet Salad. Cook the vibrant beets and then toss them in a flavorful vinaigrette. Serve this cold salad topped with a Greek yogurt dressing and crunchy walnuts for a healthy side.

Ingredients

  • 6 beets, about600 grams, scrubbed, washed, and dried
  • 100 grams walnuts, toasted and chopped
  • Salt and pepper to taste
  • The vinaigrette:
  • • ¼ cup Balsamic vinegar
  • • ¼ cup olive oil
  • • 1 teaspoon honey
  • The yogurt dressing:
  • • 1 cup Greek yogurt
  • • 2 garlic cloves, grated
  • • Salt and pepper, to taste
  • • 1 teaspoon finely chopped mint

Instructions

1

Preheat the oven to 425 °F 220 °C.

2

Individually wrap each beet with aluminum foil and place on a baking tray.

3

Roast the beets until tender. About 45 - 1 hour depending on their size. Check with a knife by cutting through the center of the beet. They should be firm, not mushy.

4

Remove from oven and allow to cool for 10 minutes.

5

Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.

6

Combine all of the vinaigrette ingredients in a bowl and whisk together. Pour over the beets and carefully toss them. Season with salt and pepper. Chill in the refrigerator for 1 hour. This salad tastes best cold.

7

Combine the yogurt dressing ingredients in a bowl and whisk together.

8

Drizzle the yogurt on top of the beets and garnish with the walnuts.

9

Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.

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