Pantzaria Salata Cold Beet And Garlic Salad Recipes

PANTZARIA SALATA: COLD BEET AND GARLIC SALAD

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.

PATZARIA SALATA (BEET SALAD)

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.