Pantzaria Salata Cold Beet And Garlic Salad Recipes
PANTZARIA SALATA: COLD BEET AND GARLIC SALAD
Greece produces a fine crop of beets and they're often paired with garlic. This simple salad can be made in under 15 minutes if using canned beets.
Provided by Nancy Gaifyllia
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- If using fresh beets : Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently, being careful not to break the skin, and place in a pot of cold water to cover.
- Bring to a boil and cook until firm but cooked, about 40 to 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.
Nutrition Facts : Calories 342 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 4 g, Sodium 218 mg, Sugar 15 g, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 0 g
PATZARIA SALATA (BEET SALAD)
Make and share this Patzaria Salata (Beet Salad) recipe from Food.com.
Provided by glitter
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
- Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
- Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.
- When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
- Cut the stems in half or thirds, depending on length.
- Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
- This salad is an excellent accompaniment to fried or broiled fish.
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- Prepare the beets: Remove greens, leaving about an inch of stem. Don't cut the taproot. Wash gently, being careful not to break the skin, and mix in a bowl with olive oil, kosher salt and pepper.
- Wrap 2-3 beets in a small baking paper package. Repeat until the beet mixture is all used. Optionally, add one clove of garlic in each package for extra taste. Place onto the baking sheet and roast for 45-50 minutes, until tender.
- Unwrap the packages and let the mixture completely cool. Peel the beets, cut in chunks and place in a bowl.
- In a separate bowl, mix cider vinegar, mustard, thyme, olive oil, kosher salt and pepper. Add the beet cooking liquid in the baking package and mix until fully incorporated.
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