Description
Greek Beet Salad (Patzarosalata) is a delightful medley of vibrant flavors that captures the essence of Mediterranean cuisine. This refreshing salad combines the earthiness of tender beets with the zesty notes of garlic, fresh herbs, and tangy feta cheese, creating a dish that is both satisfying and invigorating. Perfect for summer barbecues or family gatherings, this salad embodies simplicity and nourishment, making it a versatile side that complements any meal. With its quick-pickled red onions adding a pop of color and crunch, Greek Beet Salad is not just food—it’s an experience that brings joy to every bite.
Ingredients
Scale
- 3 large beets (sliced or cubed)
- 4 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp dried oregano
- 1/2 cup olive oil
- 3/4 cup apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup feta cheese (crumbled)
- 1 small red onion (sliced)
- 1/2 cup warm water (for pickling)
- Fresh parsley and mint (for garnish)
Instructions
- Cook the beets in boiling water for about 40–50 minutes until fork-tender. Let them cool, then peel and slice into wedges.
- For the pickled onions, combine sliced red onion with warm water and apple cider vinegar. Let soak for at least 20 minutes.
- Whisk together olive oil, apple cider vinegar, minced garlic, chopped parsley, oregano, salt, and pepper in a bowl.
- Toss the sliced beets with the dressing until well coated.
- Drain the pickled onions and add them to the salad along with crumbled feta cheese.
- Garnish with fresh parsley and mint before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling/Quick Pickling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg