This salad recipe is one of our favorites, a change from eating boiled beetroot, and absolutely delicious. Try this irresistible combination of chilled beetroot with creamy yoghurt dressing.
This has to be one of my most favourite salads – it’s a variation on the traditional Greek beetroot salad, patzarosaláta (παντζάροσαλάτα).
In Greece, patzarosaláta, is usually served two ways. The beetroot, along with their greens, are boiled. Once they have cooled, they are sliced and served with a generous dressing of olive oil and wine vinegar. This salad is served alongside a dish of skordalia, feta cheese and bread.