Beet Salad / Pantzaria Salata

Beet Salad (Pantzaria Salata)

I can't remember a time where Beet Salad (Pantzaria Salata) was not a signature side at our family's gatherings. As a young girl, I would crack open a can of beets and whip this recipe up as an after-school snack (if only I had been so healthy in other ways {{AND I totally just sounded like my mother}}!); and I can't have a Thanksgiving meal without it! Even my once beet-hating husband (gasp!) became a beet-lover!

To even list this in the category of a side or a snack is a sin, because this flavorful, fragrant salata will have you wishing for a full serving, with a side of another scoop! Sweet, Sour and Salty. Zesty, Garlicky and Earthy. I promise you will fall in love with this refreshing version of Yiayia's Beet Salad:

Color Me Beet Red

**Caution: It can stain, so don't wear white and be ready to get a little messy**

Note: For this recipe, I highly recommend boiling fresh beats instead of using canned beats. It is more time consuming, but the freshness is purely worth it! 

Yields 5-6 Servings

10-12 Small Loose Beets (boiled with skin)

3 Green Onions (finely chopped)

3-4 Garlic Cloves (finely minced)

1/2 Bunch of Parsley (stems removed, finely chopped)

Juice of 1-2 lemons 

EVOO

2 Tbsp of Red Wine Vinegar

Sea Salt, Garlic Powder to taste

1. Bring a pot of water to a boil, and place the loose beets with skin in the boiling water for approx. 45 minutes – 1 hour until fork tender. The smaller the beets, the less time to cook
2. Run the boiled beets under cold water. Submerge your hands and start rubbing off the outer skin, which should easily glide off 
3. Set to the side in a separate bowl, and once done cleaning all of the beets, slice the hard edges off and then cut into quarters or slices (your preference, I do quarters)



Skin removed, set to the side

4. Add remaining ingredients and mix well. Taste and serve immediately 

Optional: Serve over Arugula and add Feta Cheese

The flavors absorb immediately, but if you can, try and save some as leftovers as the flavor really intensifies with time! 

Kali Orexi!
-Sophia Eleni