Pantzarosalata
Pantzarosalata, a classic Greek beetroot salad, is a vibrant and creamy dish that effortlessly combines earthy flavors with a refreshing tang. Made with tender roasted beets, creamy Greek yogurt, aromatic garlic, fresh dill, and a splash of white wine vinegar, this recipe is as nutritious as it is delicious. The beets are roasted to perfection to enhance their natural sweetness, then tossed in a velvety yogurt dressing for a beautifully balanced dish. Finished with a garnish of crunchy walnuts and a drizzle of extra virgin olive oil, this salad is perfect as a light appetizer, side dish, or mezze offering. Quick to prepare and packed with Mediterranean flavors, Pantzarosalata is sure to elevate any meal with its striking color and bold taste.
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Recipe Information
Ingredients
- 4 medium fresh beets
- 200 grams Greek yogurt
- 2 small garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon dill (fresh, chopped)
- 50 grams walnuts (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Preheat the oven to 200°C (390°F).
Wash the beets thoroughly and trim off the greens (if attached), leaving about an inch of stems. Do not peel the beets.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the oven for about 40-45 minutes, or until you can easily pierce them with a knife.
Remove the beets from the oven and allow them to cool slightly. Once cool enough to handle, peel off the skins by rubbing them with a paper towel or your hands. (Wear gloves if you want to avoid staining your hands.)
Slice the beets into thin wedges or cubes and set aside.
In a small mixing bowl, combine the Greek yogurt, minced garlic, olive oil, white wine vinegar, chopped dill, salt, and black pepper. Mix well until smooth and creamy.
Combine the beet pieces with the yogurt mixture in a larger bowl and gently toss until fully coated.
Transfer to a serving plate or bowl and garnish with chopped walnuts (if using) and an extra drizzle of olive oil, if desired.
Serve immediately or chill in the refrigerator for 20-30 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 43.0 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
