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Greek Beet Salad (Patzarosalata) Recipe

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★★★★★

4.3 from 68 reviews

Greek Beet Salad (Patzarosalata) is a vibrant, flavorful salad featuring tender cooked beets tossed in a zesty dressing of olive oil, red wine vinegar, garlic, and herbs. Enhanced with quick-pickled red onions and crumbled feta cheese, this traditional Greek dish offers a perfect balance of earthiness, tanginess, and creaminess. It can be served warm, at room temperature, or chilled, making it a versatile side dish or light meal.

Ingredients

Scale

Beets

  • 3 large beets (or about 5 cups sliced into wedges or cubed)

Dressing

  • 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)

Pickled Red Onions

  • 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

Toppings

  • 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)

Instructions

  1. Cook the beets: Cut the leaves and about an inch of the stem off the beets, wash thoroughly, then place in a pot and cover with cold water. Bring to a boil over medium-high heat and boil for 40 to 50 minutes until tender to the touch. Drain and let cool, then peel the skins off using a paper towel.
  2. Prepare quick pickled red onions: In a small bowl or jar, combine sliced red onions, warm water, and red wine vinegar. Set aside to marinate while you prepare the salad. Before serving, drain the onions and use as a topping.
  3. Slice the beets: Cut the cooled, peeled beets into wedges, cubes, or your preferred shape, then place them in a large bowl.
  4. Make and toss with dressing: Whisk together olive oil, red wine vinegar, minced garlic, chopped parsley, dried oregano, salt, and pepper in a small bowl. Pour this dressing over the beets and gently toss to combine thoroughly without breaking the beets. Alternatively, toss everything in a large Ziploc bag to avoid crushing the beets.
  5. Rest the salad: Serve immediately or cover and refrigerate for up to one week. The salad improves after resting as the herbs and spices meld.
  6. Add toppings and serve: Just before serving, top the salad with crumbled feta cheese and the quick pickled red onions. Garnish with additional fresh parsley, fresh mint, and dried oregano if desired.
  7. Serving temperature: Serve the salad warm, at room temperature, or chilled for a refreshing taste. Enjoy!

Notes

  • Use store-bought cooked beets to save time if desired.
  • Be gentle when tossing the salad to maintain the integrity of the beet pieces.
  • The salad tastes better after resting for a few hours to allow flavors to meld.
  • Adjust salt and pepper to your taste preference.
  • Fresh herbs like mint and parsley enhance the salad’s freshness but are optional.
  • Feta cheese adds creaminess and a salty tang; use more or less based on preference.

Keywords: Greek beet salad, Patzarosalata, beet salad recipe, pickled red onions, feta cheese salad, Greek cuisine, healthy salad, vegetarian salad

Find it online: https://foodiecara.com/greek-beet-salad-patzarosalata-recipe/