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Pantzaria salata (Beetroot salad)

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Rinse the beetroot, cutting the leaves off if they have any (the leaves can be boiled and served with olive oil and lemon). Put the beetroot in a saucepan, cover with water and simmer for 20-30 minutes after it reaches a boil. When soft, drain, cool under running water and peel. Then cut into bite-size pieces and place in a bowl. Beat the olive oil with the vinegar and salt in a small bowl with a fork until well combined. Add the mint and garlic (if using), and pour over the beetroot.

Ingredients:

500g beetroot (approx. 6 medium beets)
1 tsp dried mint
1 clove garlic, crushed (optional)
6 tbsps olive oil
1 ½ tbsps vinegar, salt