Pantzaria Salata: Cold Beet And Garlic Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the beets until they are tender. This usually takes about 45 minutes to an hour.
• STEP 2.Once the beets are cooked, remove them from the water and let them cool. Once they are cool enough to handle, peel off the skin and slice them into thin rounds.
• STEP 3.In a separate bowl, combine minced garlic, olive oil, lemon juice, salt, and pepper. Whisk until well combined.
• STEP 4.Add the sliced beets to the bowl and toss until they are well coated in the dressing.
• STEP 5.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve the Pantzaria Salata chilled, garnished with fresh herbs if desired.

Cooking Tips

• To save time, you can use pre-cooked beets from the grocery store.
• For added flavor, you can sprinkle some crumbled feta cheese on top of the salad before serving.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover Pantzaria Salata in an airtight container in the refrigerator.
• Serve the salad chilled as a side dish or as a light lunch option.
• Garnish with fresh herbs like parsley or dill for an extra pop of flavor.