Pantzarosalata My Mums Beetroot And Potato Salad And Tsipoura Recipes

PANTZAROSALATA, MY MUM'S BEETROOT AND POTATO SALAD AND TSIPOURA

Steps:

• Place the beetroots in the pressure cooker with water to cover them.
• Wash the potatoes with the skin on, put the basket on top and cook them for about 20 minutes.
• Boil eggs separately for five minutes from boiling point and then put them in cold water.
• Peel the potatoes while still hot and cut them into smaller pieces. Drizzle some olive oil on top.
• Cut all the remaining ingredients into smaller pieces.
• Place vinaigrette ingredients in a shaker and shake to combine. Add to salad and mix well.
• Refrigerate for half an hour before serving.

PANTZAROSALATA / PUREED BEET SALAD

Steps:

• Cover the beets well with water and boil till tender for about 40 minutes.
• Drain and chop coarsely.
• In a food processor, combine all the ingredients and blend till soft.
• Pureed Beet Salad is ready.
• Serve with pita wedges.

PANTZAROSALATA

Steps:

• Cut and separate the beetroots from the stalks and green leaves.
• Remove leaves from beetroots. Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
• Cool and peel the skin off. Cut into very small dice and place in a bowl.
• In a procees place the garlic, walnuts, oil, vinegar and salt and pepper and blend into a smooth dressing. Add the yoghurt.
• Pour dressing over the beetroot. Place in fridge until cold.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.