Name: Greek Beet Salad (Patzarosalata) Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Greek
Ingredients: 3 large beets (or about 5 cups sliced into wedges or cubed); 4 cloves garlic (very finely minced); 2 tbsp fresh parsley (finely chopped); 1 tbsp dried oregano (Greek oregano recommended but not required); 1/2 cup olive oil (or neutral oil like avocado oil); 3/4 cup red wine vinegar; 1 tsp salt (or to taste); 1/2 tsp pepper (or to taste); 1 small red onion (sliced into bite-sized pieces); 1/2 cup warm water (or enough to cover onions); 1/4 cup red wine vinegar; 1/2 cup feta cheese (crumbled, or more to preference); Fresh parsley (chopped, for garnish); Fresh mint (chopped, for garnish); Dried oregano (or Greek oregano, for garnish)

Jump to Recipe

If you’re craving a vibrant dish that bursts with earthy flavor and Mediterranean charm, look no further than this Greek Beet Salad (Patzarosalata) Recipe. This delightful salad combines tender beets with tangy red wine vinegar, fragrant herbs, sharp garlic, and creamy feta cheese, creating a colorful and nourishing dish that’s both simple to prepare and unforgettable in taste. Whether you serve it as a side or a light meal, this recipe brings authentic Greek flavors to your table with ease and warmth.

A close-up view of a shiny dark red beet slice on a silver fork, sprinkled with small white cheese crumbs and tiny green herb pieces, held in front of a white square bowl filled with more beet slices dressed with the same cheese and herbs; the scene is set on a white marbled surface with some green leaves blurred in the background and a small silver spoon beside the bowl; photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Greek Beet Salad (Patzarosalata) Recipe relies on a handful of simple yet essential ingredients that work in perfect harmony to deliver bold flavors, pleasing textures, and an inviting color palette. Each element plays a vital role, from the sweetness of fresh beets to the punch of garlic and the creaminess of feta cheese.

Beets (3 large): The star of the dish, providing natural sweetness and vivid color.
Garlic (4 cloves, very finely minced): Adds a warm and aromatic punch to the dressing.
Fresh parsley (2 tbsp, finely chopped): Brightens the salad with a fresh herbal note.
Dried oregano (1 tbsp): Gives the dish an unmistakable Greek flavor; Greek oregano is preferred but any quality oregano will work.
Olive oil (1/2 cup): The silky base of the vinaigrette, binding the flavors beautifully.
Red wine vinegar (3/4 cup): Adds tang and depth to balance the sweetness of the beets.
Salt (1 tsp) and pepper (1/2 tsp): Season the salad perfectly to your taste.
Feta cheese (1/2 cup, crumbled): Offers creamy, salty contrast that elevates the entire dish.
Red onion (1 small, sliced bite-sized): To be pickled for a tangy, crunchy element.
Warm water (1/2 cup): Used to quick-pickle the onions along with vinegar.
Additional red wine vinegar (1/4 cup): Part of the pickling liquid for the onions.
Fresh mint (chopped): Optional but recommended for a refreshing lift.

How to Make Greek Beet Salad (Patzarosalata) Recipe

Step 1: Prepare the Beets

If you’re starting with fresh beets, begin by trimming the leaves and washing them thoroughly. Boil the beets in cold water for 40 to 50 minutes until tender when pierced with a fork. Once cooled, peel away the skins with a paper towel to avoid staining your hands. This process unlocks the natural sweetness and makes the beets beautifully tender for the salad.

Step 2: Quick-Pickle the Red Onions

While the beets cook, place the sliced red onions into a bowl or jar with warm water and red wine vinegar. Let them sit to soften and develop a vibrant tangy flavor. This quick pickling adds a delightful crunch and acidity that perfectly complements the earthy beets.

Step 3: Slice the Beets

Once peeled, slice your beets into wedges or cubes depending on your preference. Place them into a large mixing bowl. Uniform pieces help with even coating of the dressing and create a beautiful presentation.

Step 4: Make the Dressing and Toss

In a smaller bowl, whisk together olive oil, red wine vinegar, finely minced garlic, fresh parsley, oregano, salt, and pepper. Pour this luscious dressing over the beets and gently toss. Take your time here; you want to coat each beet without breaking them apart. A gentle hand will keep the texture just right and the flavors balanced.

Step 5: Chill or Serve Immediately

You can serve the salad right away, but for best results, refrigerate it for a few hours or overnight. This resting time allows the flavors to meld beautifully and makes the salad even more delightful.

Step 6: Add the Final Touches

Before serving, drain the pickled onions and scatter them over the salad along with the crumbled feta cheese. This final flourish brings creaminess and a pop of acidity that elevates every bite.

Step 7: Choose Your Serving Temperature

Serve your Greek Beet Salad (Patzarosalata) Recipe warm, at room temperature, or chilled. Each temperature offers a slightly different but equally delicious experience to savor.

How to Serve Greek Beet Salad (Patzarosalata) Recipe

The image shows a white square plate filled with thick round slices of deep red beetroot arranged in layers, topped with small white crumbles of cheese and small pieces of purple-red onion scattered evenly on top. Bright green small herb leaves are sprinkled for garnish. A silver fork is resting on the side of the plate with its tines touching the beetroot. The plate is set on a wooden surface next to some fresh green herb leaves, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley and mint on top adds a fragrant, fresh note to the salad’s robust flavors. For an extra Greek touch, a dash of dried oregano over the feta brings additional depth and authenticity.

Side Dishes

This salad shines as a side to grilled meats like lamb or chicken, traditional Greek dishes like moussaka, or even alongside a simple spread of hummus and warm pita bread. The refreshing beets balance rich, hearty foods perfectly.

Creative Ways to Present

Try layering the salad in clear glasses for an eye-catching appetizer or serving it on a bed of mixed greens for a heartier meal. You can also add toasted nuts for crunch or swap feta for goat cheese for a creamier texture twist.

Make Ahead and Storage

Storing Leftovers

Store your Greek Beet Salad (Patzarosalata) Recipe in an airtight container in the refrigerator. It keeps well for up to one week, and the flavors often deepen overnight, making leftovers even better than the first day.

Freezing

Because of the fresh herbs and pickled onions, freezing this salad is not recommended. Beets themselves freeze well when cooked, but the dressing and fresh ingredients do not hold up to freezing and thawing.

Reheating

If you prefer warm salad, gently reheat only the beets portion before combining with chilled feta and pickled onions. Avoid overheating to keep the salad’s textures and flavors balanced and fresh.

FAQs

Can I use canned or pre-cooked beets for this recipe?

Absolutely! Using canned or pre-cooked beets is a great shortcut. Just be sure to drain them well and adjust the dressing accordingly since pre-cooked beets can sometimes be a bit softer and more moist.

How long do the pickled onions need to marinate?

About 30 minutes is enough to tenderize the onions and infuse a tangy flavor, but they can be left for several hours or overnight for a sharper bite.

Can I substitute the feta cheese?

Yes, you can substitute feta with goat cheese or a crumbly blue cheese if you prefer, but feta’s salty creaminess is classic and highly recommended to keep the authentic taste.

Is it necessary to use red wine vinegar?

Red wine vinegar gives this salad its characteristic tang and pairs wonderfully with beets. However, you can substitute with white wine vinegar or apple cider vinegar if needed, though the flavor profile may vary slightly.

Can this salad be made vegan?

Definitely! Simply omit the feta cheese or use a plant-based cheese alternative. The salad remains flavorful and vibrant without it, maintaining its fresh, tangy charm.

Final Thoughts

This Greek Beet Salad (Patzarosalata) Recipe is one of those dishes that feels like a warm hug from the Mediterranean. The combination of earthy beets, punchy garlic, fresh herbs, tangy pickled onions, and creamy feta creates a dish that’s incredibly satisfying and easy to love. Give it a try, and you might just find yourself making it again and again, sharing it with friends and family as one of your new favorite recipes.