Greek Recipes

Greek and Cypriot recipes

Pantzarosalata (Beetroot Salad)


  • 1 kilo of fresh beetroots with stalks and leaves
  • 3 cloves of garlic finely chopped
  • 10 springs of parsley finely chopped
  • 4-5 tbsp of olive oil
  • 1-2 tbsp of vinegar to taste
  • 1/2 a tbsp of pickled capers
  • Salt and pepper to taste
Pantzarosalata (Beetroot Salad)

Pantzarosalata (Beetroot Salad)

  • Cut and separate the beetroots from the stalks and green leaves.
  • Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
  • Separate the stalks from the green leaves and wash well.
  • Cut up the stalks in bite size pieces.
  • Boil stalks and green leaves for 10-15 minutes with a pinch of salt.
  • Peel the skin of the beetroots and slice in thick pieces or cut in wedges.
  • In a platter, place the stalks and green leaves in one side and the sliced beetroots in the other side.
  • Spread over them the chopped parsley, chopped garlic, pickled capers, salt and pepper.
  • In a small bowl mix the olive oil and vinegar.
  • Pour it over your beetroot salad and serve.
  • Beetroot salad is the best salad to accompany grilled or fried fish.
  • Beetroot salad can be served hot or cold.

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