Patzarosaláta: chilled beetroot and garlic yoghurt salad

If you’re a yogurt and beet fan – you’ll love this dish. Mediterranean beetroot and yogurt salad, is easy and quite tasty. It’s one of our favorite Greek recipes and we would like to share with you.


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.

Alternatively, the simply cooked beetroot is cut into small cubes and folded through garlic spiked Greek yoghurt – similar too and often served as an alternative for tzatziki – a pretty soft pink version of tzatiki. The greens are also served – this time as a seperate dish on the side, rather than mixed through with the beetroot itself.

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