Description
Greek Beet Salad (Patzarosalata) is a delightful and colorful dish that combines the earthy sweetness of roasted beets with the tangy brightness of red wine vinegar and creamy feta cheese. This nutritious salad is not only visually appealing but also packed with essential vitamins and minerals, making it a perfect addition to any meal, whether as a refreshing side for summer barbecues or a cozy winter dish. Easy to prepare and versatile, it can be enjoyed warm or cold, making it ideal for picnics, potlucks, or a light lunch. With its vibrant flavors and health benefits, Greek Beet Salad is sure to impress at your next gathering.
Ingredients
Scale
- 3 large beets
- 4 cloves garlic
- ½ cup olive oil
- ¾ cup red wine vinegar
- ½ cup feta cheese
- 1 small red onion
- Fresh parsley
- Fresh mint
Instructions
- Boil the beets in a large pot of water for 40-50 minutes until tender. Drain and let cool before peeling.
- Slice the cooled beets into wedges or cubes.
- For quick pickled onions, soak sliced red onion in warm water mixed with red wine vinegar.
- In a bowl, whisk together olive oil, vinegar, minced garlic, parsley, oregano, salt, and pepper.
- Toss the sliced beets in the dressing and let sit for at least 30 minutes.
- Just before serving, top with drained pickled onions and crumbled feta.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 7g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg