📝 About This Recipe
A jewel of the Greek 'meze' table, Pantzarosalata is a stunning harmony of earthy roasted beets and tangy, velvet-smooth Greek yogurt. This traditional salad celebrates the natural sweetness of the beetroot, sharpened by a punchy garlic-vinegar infusion and finished with the crunch of toasted walnuts. It is an incredibly refreshing, nutrient-dense dish that brings a pop of fuchsia color and authentic Mediterranean soul to any spread.
🥗 Ingredients
The Beets
- 1 kg Fresh Beetroots (medium-sized, stems removed and scrubbed clean)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Sea Salt (to season the roast)
The Creamy Base
- 500 grams Greek Yogurt (full-fat, strained (Fage style))
- 2-3 pieces Garlic Cloves (very finely minced or pressed into a paste)
- 2 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Honey (optional, to balance the acidity)
- 1 pinch Salt and Black Pepper (to taste)
Garnish and Texture
- 1/2 cup Walnuts (roughly chopped and lightly toasted)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Mint Leaves (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for the final drizzle)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Wash the beetroots thoroughly, leaving the skins on to lock in the flavor and moisture.
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2
Place each beetroot on a small square of aluminum foil. Drizzle with a little olive oil and a pinch of salt. Wrap them tightly into individual pouches.
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3
Place the pouches on a baking tray and roast for 45-60 minutes. They are ready when a knife slides into the center with no resistance.
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4
Remove the beets from the oven and let them cool inside the foil for 15 minutes. This 'steams' the skins, making them incredibly easy to peel.
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5
Using gloves (to avoid staining your hands pink!), rub the skins off the beets. They should slip right off. Cut the beets into 1.5cm cubes or grate them coarsely depending on your texture preference.
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6
Place the prepared beets in a bowl and toss with 1 tablespoon of red wine vinegar while they are still slightly warm. This allows them to absorb the acidity.
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7
In a separate medium mixing bowl, whisk together the Greek yogurt, minced garlic, remaining red wine vinegar, olive oil, and honey until the mixture is glossy and smooth.
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8
Slowly fold the cooled beetroots into the yogurt mixture. Watch as the yogurt turns a beautiful, vibrant shade of magenta.
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9
Add half of the chopped dill and half of the walnuts into the mixture. Season with salt and freshly cracked black pepper to taste.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period is crucial for the garlic and vinegar flavors to meld perfectly.
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11
When ready to serve, transfer the salad to a shallow serving platter or bowl.
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12
Garnish generously with the remaining toasted walnuts, fresh dill, and mint. Finish with a final swirl of high-quality extra virgin olive oil.
💡 Chef's Tips
Always use full-fat Greek yogurt for the most authentic, creamy mouthfeel; low-fat versions can become watery. If you are short on time, you can use pre-cooked vacuum-packed beets, but roasting your own provides a superior sweetness. Wear kitchen gloves when handling the beets to prevent your hands from being stained for days. For a stronger garlic punch (Skordalia style), let the garlic sit in the vinegar for 10 minutes before mixing it into the yogurt. Toasting the walnuts is a small step that makes a huge difference—it adds a smoky depth that cuts through the creamy yogurt.
🍽️ Serving Suggestions
Serve as part of a traditional Meze platter alongside grilled halloumi, kalamata olives, and warm pita bread. Pairs beautifully as a side dish for grilled lamb chops or roasted chicken. Enjoy with a chilled glass of Assyrtiko or a crisp Rosé to complement the earthy and acidic notes. Use it as a vibrant spread inside a gyro or a Mediterranean-style sandwich. Top with a few crumbles of salty Feta cheese for an extra layer of savory flavor.