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Pantzarosalata or beetroot salad the Greek way
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Prep Time
10
minutes
mins
Cook Time
16
hours
hrs
1
minute
min
Servings
4
-6
Author
Tessa Kiros
Ingredients
500
gr
beetroot cooked
3
tbsp
of olive oil
juice of 1/2 lemon
2
garlic cloves
chopped
1
tbsp
of flatleaf parsley
chopped finely
340
gr
Greek yogurt
10
gr
peeled pistachio
chopped
Instructions
Cut the beetroot into pieces, not too small and not too big. Don't grate it.
Mix the olive and the lemonjuice together and pour over the beetroot. Mix and add the parsley as well, season with salt and pepper.
Ad the yoghurt and spoon everything together till it becomes nice and pink. Sprinkle the pistachio's on top and serve