Pantzaria Salata: Cold Beetroot and Garlic Salad


2 pounds of fresh red beetroots or 2 cans of sliced beetroots (discard liquid)
2 -3 cloves of garlic, minced
1/2 cup of olive oil
1/4 cup of red wine vinegar
sea salt (optional)
fresh ground pepper (optional)


If using fresh beetroot remove leaves, leaving about an inch of stem, and don’t cut the taproot.

Wash gently being careful not to bleed the skin, and place in a pot of cold water to cover.

Bring to a boil and cook until done (40-50 minutes).

Drain the beetroots, cool under running cold water, and remove skin with your fingers and slice them.

Combine beets, garlic, oil, and vinegar in a bowl and toss.

Add salt and pepper to taste, and refrigerate covered for several hours before serving.

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{August 10, 2011} {Tags: }