Greek Beet Salad, or Patzarosalata, is a dish that captures the essence of Mediterranean cuisine with its simple yet robust flavors. This salad showcases the earthy sweetness of beets paired with a zesty garlic and herb dressing, creating a side dish that’s as healthy as it is delicious.
The addition of feta cheese and pickled red onions not only enhances the flavors but also adds a wonderful texture contrast. Whether you’re looking for a vibrant addition to your meal or a standalone dish that impresses, this Greek Beet Salad is a perfect choice.
This recipe is ideal for anyone who appreciates the natural, sweet flavors of beets, enhanced by the boldness of garlic and herbs. It’s a testament to the power of fresh ingredients and how a few simple additions can transform a dish into something spectacular.
The pickled red onions provide a sharp, tangy counterpoint to the sweet beets, while the feta adds a creamy saltiness that ties all the flavors together beautifully.
Greek Beet Salad (Patzarosalata)
Ingredients:
- For the Beets:
- 3 large beets (about 5 cups), sliced into wedges or cubed
- For the Garlic Greek Dressing:
- 4 cloves garlic, very finely minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon dried Greek oregano (or regular dried oregano)
- ½ cup olive oil (or a neutral oil like avocado oil)
- ¾ cup red wine vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- For the Quick Pickled Red Onions:
- 1 small red onion, sliced into bite-sized pieces
- ½ cup warm water
- ¼ cup red wine vinegar
- Additional Ingredients:
- ½ cup crumbled feta cheese (more to personal preference)
- Optional garnishes: additional chopped fresh parsley, fresh mint, dried oregano
Instructions:
- Cook the Beets: (Skip if using pre-cooked beets.)
- Trim the leaves and about an inch of the stem from the beets, then wash them thoroughly.
- Place the beets in a pot, cover with cold water, and bring to a boil over medium-high heat. Cook for 40-50 minutes or until tender. Drain and let cool.
- Peel the skins off the cooled beets using a paper towel.
- Prepare the Quick Pickled Red Onions:
- In a small bowl or jar, combine the sliced red onion, warm water, and red wine vinegar. Set aside to marinate while preparing the rest of the salad.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, oregano, salt, and pepper.
- Assemble the Salad:
- Place the sliced beets in a large bowl.
- Pour the dressing over the beets and gently toss to coat thoroughly.
- Drain the pickled onions and add them to the salad.
- Refrigerate the salad if not serving immediately. It can be stored in the refrigerator for up to a week.
- Serve:
- Just before serving, top the salad with crumbled feta cheese and optional garnishes.
- Enjoy the salad warm, at room temperature, or chilled.
Notes:
- Storage: Store the beet salad in an airtight container in the fridge. Separate the feta and onions if storing for extended periods to avoid discoloration.
- Make-Ahead: Prepare the components in advance and assemble just before serving for the best freshness and appearance.
