Pantzarosalata Food
GREEK BEET & YOGURT SALAD: PANTZAROSALATA
Pantzarosalata is the Greek word for Beet Salad. Cook the vibrant beets and then toss them in a flavorful vinaigrette. Serve this cold salad topped with a Greek yogurt dressing and crunchy walnuts for a healthy side.
Provided by Dimitra Khan
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 °F 220 °C.
- Individually wrap each beet with aluminum foil and place on a baking tray.
- Roast the beets until tender. About 45 - 1 hour depending on their size. Check with a knife by cutting through the center of the beet. They should be firm, not mushy.
- Remove from oven and allow to cool for 10 minutes.
- Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.
- Combine all of the vinaigrette ingredients in a bowl and whisk together. Pour over the beets and carefully toss them. Season with salt and pepper. Chill in the refrigerator for 1 hour. This salad tastes best cold.
- Combine the yogurt dressing ingredients in a bowl and whisk together.
- Drizzle the yogurt on top of the beets and garnish with the walnuts.
- Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.
PANTZAROSALATA
Make and share this Pantzarosalata recipe from Food.com.
Provided by Coasty
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut and separate the beetroots from the stalks and green leaves.
- Remove leaves from beetroots. Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
- Cool and peel the skin off. Cut into very small dice and place in a bowl.
- In a procees place the garlic, walnuts, oil, vinegar and salt and pepper and blend into a smooth dressing. Add the yoghurt.
- Pour dressing over the beetroot. Place in fridge until cold.
PANTZAROSALATA / PUREED BEET SALAD
An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad. My friend brought this as an appetizer, it was so pretty and tasted so good. I hope you enjoy!
Provided by Diane B.
Categories Spreads
Time 1h25m
Yield 1 cup or so, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cover the beets well with water and boil till tender for about 40 minutes.
- Drain and chop coarsely.
- In a food processor, combine all the ingredients and blend till soft.
- Pureed Beet Salad is ready.
- Serve with pita wedges.
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Heat the oven to 180 degrees Celsius. Sprinkle salt in the baking dish and place the beets in. Bake them for around two hours, until they are soft (check by sticking in the end of a knife). Cool them for a little while, peel them, cut them to quarters and let them cool completely. Blend the Beets in a food processor.
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