Pantzarosalata Pureed Beet Salad Recipes

GREEK BEET & YOGURT SALAD: PANTZAROSALATA

Steps:

• Preheat the oven to 425 °F 220 °C.
• Individually wrap each beet with aluminum foil and place on a baking tray.
• 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.
• Remove from oven and allow to cool for 10 minutes.
• Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.
• 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.
• Combine the yogurt dressing ingredients in a bowl and whisk together.
• Drizzle the yogurt on top of the beets and garnish with the walnuts.
• Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.

PAPA'S FAVORITE BEET SALAD

Steps:

• Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

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.

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.