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4 Comments This Greek beet salad with yogurt – or pantzarosalata as it’s called in Greek – is one of those simple dishes that instantly takes me back to warm summer evenings in Greece. It’s refreshing, colorful, and incredibly easy to make. Perfect for hot days when you want something light but still full of flavor.
Table of contents
Why You’ll Love This Recipe
- Quick & easy: Ready in just 10 minutes when you use pre-roasted beets.
- Light and refreshing: Creamy yogurt, lemon, and olive oil make this salad bright and tangy.
- Naturally healthy: Packed with antioxidants, healthy fats, and a good dose of color!
A Taste of Greece
My love for Greek food started years ago when Tom and I took our very first holiday together to the island of Samos. Long evenings, ouzo by the sea, grilled fish on the beach, and, of course, all those fresh Greek flavors. This pantzarosalata has been one of my favorites ever since. The recipe comes from my favorite Greek author: Tessa Kiros
The name literally translates to “red beet salad,” and that’s exactly what it is: a simple but beautiful mix of beets, creamy Greek yogurt, olive oil, lemon, and a touch of garlic. Traditionally it’s served as part of a mezze spread, but it’s also lovely on its own as a light lunch or side dish.
Recipe Ingredients
For 4 servings:
- 500 g roasted beetroot
- 3 tbsp Greek olive oil – of course you can use other extra virgin olive oil, but since this is a Greek recipe the Greek oil fits perfectly
- Juice of ½ lemon
- 2 cloves garlic, grated or finely chopped
- 340 g Greek yogurt
- 1 tbsp flat-leaf parsley, finely chopped
- 10 g pistachios, peeled and chopped
- Salt and pepper, to taste
Tip: You can roast the beets yourself or use vacuum-packed cooked beets from the supermarket. Both work great for this recipe.
How To Make Greek Beet Salad
Step 1: Chopping
Cut the roasted beets into chunksnot too small, not too large.
Step 2: Mixing
In a bowl, mix the olive oil and lemon juice. Pour this over the beetroot and toss with the chopped parsley, salt and pepper.
Step 3: Add the yogurt
Add the Greek Yogurt and the grated garlic and gently fold everything together until it is beautifully pink
Step 4: Finish with pistachio
Finish with the chopped pistachio and serve chilled
Additions and Variations
- To make it lactose-free, use coconut or soy yogurt (though the taste will change slightly).
- Add a handful of fresh dill for a different flavor twist.
- Replace the lemon juice with a splash of red wine vinegar if you prefer.
FAQ Pantzarosalata
Store leftovers in an airtight container in the fridge for up to 2–3 days. Give it a quick stir before serving again.
Yes! You can prep it a few hours before serving. The flavors will only get better as it sits.
Absolutely. Just make sure they are roasted or cooked before using. Drain them well to avoid extra moisture in the salad.
It’s delicious alongside grilled fish, chicken souvlaki, or falafel. You can also serve it as part of a mezze platter with pita, tzatziki, and hummus.
Yes, if you prefer a milder taste. You can reduce to half a clove or leave it out completely. The salad will still be flavorful thanks to the lemon and yogurt.
Expert Tip
For the best texture, never blend or grate your beets. Keeping them chunky gives the salad more bite and prevents it from becoming too mushy. Plus, it looks much prettier!
Fan of beetroot? Or Greek cooking?
Pantzarosalata (Greek beetroot salad)
Ingredients
- 500 gr beetroot roasted
- 3 tbsp olive oil Greek
- juice of 1/2 lemon
- 2 cloves garlic grated or finely chopped
- 1 tbsp flatleaf parsley chopped finely
- 340 gr Greek yogurt
- 10 gr pistachio peeled and chopped
- salt and pepper
How to make pantzarosalata
- Cut the beetroot into pieces, not too small and not too big. Don’t grate it.500 gr beetroot
- Mix the olive and the lemon juice and pour over the beetroot. Mix in the parsley as well, and season with salt and pepper.3 tbsp olive oil, juice of 1/2 lemon, 1 tbsp flatleaf parsley, salt and pepper
- Add the yoghurt and the grated garlic and spoon everything together till it becomes nice and pink. Sprinkle the pistachios on top and serve2 cloves garlic, 340 gr Greek yogurt, 10 gr pistachio
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I don’t see in your directions when to add the garlic. Does it just get tossed in with the yogurt and the beets? Or should I go in with the lemon and olive oil?
He Gina. Sorry yes I see I missed that. It doesn’t actually make a lot of difference when you add the garlic, but I usually add it to the yogurt. I added it in the directions now!
Lovely recipe. Simple yet a little but posher than you get in the average Greek restaurant.
Thanks Phil!