Best Pantzarosalata Pureed Beet Salad Recipes
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 / 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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