Pantzarosalata (Greek beetroot salad)

This Greek beet salad with yogurt (pantzarosalata) is one of those dishes that instantly brings me back to summer evenings in Greece. Light, fresh, and full of color; it’s the perfect salad for warm days or as part of a mezze spread.

Course Salad

Cuisine Greek

Keyword beetroot, pistachio, yogurt

Diet vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 215

Author Simone

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

Metric - Us customary

Instructions

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 serve
2 cloves garlic, 340 gr Greek yogurt, 10 gr pistachio

Notes

Something to keep in mind is that raw garlic can be quite overpowering. It will also get stronger if you let it sit for longer. If you're not a fan of raw garlic, one clove is probably sufficient.

Nutrition