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Patzaria Salata
Vegetarian Recipe
A different way to eat your beets.

Servings: 6

Credits: Eat Greek Tonight

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Patzaria Salata Ingredients
Order Quantity Ingredient Alternative Notes
4-5 Whole Beetroots   With stalks & leaves 
1-2 Clove Garlic   Optional, finely chopped 
1 A Little Oil ( Olive )   Own discretion 
1 Pinch Salt   To taste 
1 A Little Vinegar ( Red Wine )   To taste 
Patzaria Salata Directions
Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.

Cut the most bottom part of the beet but leave the stalks and upper leaves intact.

Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water.

When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.

Cut the stems in half or thirds, depending on length.

Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.

This salad is an excellent accompaniment to fried or broiled fish.

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