Name: Greek Beet Salad (Patzarosalata)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 4 medium beets, trimmed and scrubbed; 2 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic, minced; Salt and freshly ground black pepper to taste; 2 tbsp chopped fresh parsley or dill; Optional: crumbled feta or Greek yogurt for topping

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A Vibrant, Earthy Salad of Tender Beets Dressed in Olive Oil, Lemon, and Fresh Herbs

Short Description

Greek Beet Salad, or Patzarosalata, is a traditional Mediterranean dish that showcases the earthy sweetness of tender boiled beets, enhanced with a lemony garlic dressing and sprinkled with fresh herbs. This simple, refreshing salad is perfect as a side or light appetizer and can be served with or without dairy toppings.

Why You’ll Love This Recipe

Naturally vibrant and healthy – rich in nutrients, antioxidants, and fiber.
Simple, bold flavors – a classic Greek balance of acidity, herbs, and olive oil.
Versatile – great as a salad, side, or mezze dish.
Vegan and gluten-free – with optional toppings to suit all preferences.
Perfect make-ahead dish – flavors deepen as it chills.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 medium beets, trimmed and scrubbed
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley or dill
Optional: crumbled feta or Greek yogurt for topping

Directions

Place the beets in a pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for 40–50 minutes or until the beets are tender when pierced with a fork.
Drain and allow the beets to cool. Once cool enough to handle, peel off the skins and cut the beets into wedges or slices.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.
Toss the beet slices in the dressing until they are evenly coated.
Sprinkle with chopped parsley or dill, and top with crumbled feta or a dollop of Greek yogurt if using.
Chill in the refrigerator for at least 15 minutes before serving for the best flavor.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

Add texture: Include walnuts or sunflower seeds for a crunchy element.
Sweet twist: Mix in orange segments or pomegranate seeds.
Garlic intensity: Roast the garlic before adding for a mellower flavor.
Different herbs: Use mint or basil for a unique herbal variation.
Spicy version: Add a pinch of crushed red pepper flakes for subtle heat.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is served cold or at room temperature and should not be reheated.

FAQs

Do I have to peel the beets?

Yes, after boiling and cooling, the skins should be easily removed by rubbing them gently with your fingers or a paper towel.

Can I roast the beets instead of boiling?

Yes, roasting enhances the sweetness. Wrap in foil and roast at 400°F (200°C) for 45–60 minutes until tender.

Can I use pre-cooked beets?

Absolutely. Vacuum-packed or canned beets can be used for convenience; just avoid those with added flavors.

What type of beets work best?

Red beets are traditional, but golden or striped varieties offer a colorful twist.

Is this salad vegan?

Yes, if you omit the feta or yogurt or use plant-based alternatives.

How long should I chill the salad?

At least 15 minutes, but longer chilling enhances the flavors even more.

What dishes pair well with this salad?

It complements grilled meats, fish, legumes, or other Greek mezze like hummus and pita.

Can I make this salad ahead?

Yes, it’s excellent for meal prep and can be made a day in advance.

Can I freeze it?

Freezing is not recommended as it may affect the texture of the beets.

What if I don’t have fresh herbs?

Dried herbs can be used in smaller quantities, but fresh parsley or dill is preferred for the best flavor.

Conclusion

Greek Beet Salad (Patzarosalata) is a simple yet deeply flavorful dish that embodies the freshness and balance of Mediterranean cuisine. With tender beets, zesty dressing, and optional creamy toppings, it’s a versatile and wholesome addition to any meal, whether served as a side dish or a vibrant starter.

Greek Beet Salad (Patzarosalata)

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Author: Mia
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A traditional Greek beet salad featuring tender boiled beets dressed in a lemony olive oil vinaigrette with garlic and fresh herbs.

Ingredients

Scale

4 medium beets, trimmed and scrubbed
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley or dill
Optional: crumbled feta or Greek yogurt for topping

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Instructions

Place the beets in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 40–50 minutes until tender.
Drain and let beets cool. Peel and cut into wedges or slices.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Toss the beets in the dressing until evenly coated.
Sprinkle with fresh herbs and add feta or a dollop of Greek yogurt if desired.
Chill for at least 15 minutes before serving for best flavor.